Recipe - Lamb Shoulder Chops With Tomatoes And Marjoram

2 Roundbone shoulder lamb
chops; 11/2inch thick,
(about 14 ounces total)
Salt and freshly ground
pepper
1 tablespoon Olive oil
2 lg Garlic cloves; chopped
One half cup Dry white wine
1 28ounce can Italian plum
tomatoes; drained, coarsely
chopped
1 pn Dried red pepper flakes
1 One half tablespoon Minced fresh marjoram or 1
teaspoon dried; crumbled

Finish off this meal with some cookies from the bakery and fresh fruit.

Season lamb chops with salt and pepper. Heat oil in heavy skillet over high
heat. Add lamb and cook until brown, about 2 One half minutes per side. Transfer
to plate. Reduce heat to mediumlow. Add garlic and cook until beginning to
color, about 30 seconds. Add wine and bring to boil, scraping up any
browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet.
Cover and simmer until tender, turning occasionally, 30 minutes.

Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring
occasionally and adding any juices accumulated on lamb plates, about 8
minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle
with marjoram and serve.

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