Lamb with Tomatoes and Marjoram
Lamb shoulder chops simmered in tomatoes, garlic, wine, and fresh marjoram for a flavorful and tender main dish.
Servings 8 servings
Ingredients
- 8 pieces lamb shoulder chops, 1 1/2 inches thick (6 ounces each)
- 6 cloves garlic, minced
- 2 cups dry white wine or chicken stock
- 5 pounds canned plum tomatoes, chopped
- ¼ teaspoon red pepper flakes
- ¼ cup + 2 tablespoons fresh marjoram, minced
- salt and pepper to taste
Instructions
- Season lamb chops with salt and pepper to taste. Spray a heavy nonstick skillet with oil and heat over medium-high heat. Sauté lamb 2 minutes per side until browned. Transfer lamb chops to a platter. Reduce heat to medium.
- Sauté garlic for 1 minute. Add wine, stirring with a wooden spoon to deglaze. Stir in remaining ingredients. Return lamb chops to the skillet. Reduce heat to low, cover, and simmer for 30 minutes, turning occasionally, until lamb is tender.
- Transfer lamb to a platter and keep warm. Simmer tomato sauce an additional 10 minutes or until slightly thickened, adding any accumulated juices from platter.
- Adjust seasoning with salt and pepper to taste. Serve sauce over the lamb chops.
Notes
Yields 8 servings.
