Recipe for Lamb Shoulder Chops with Tomatoes and Marjoram 
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Yield:
1
Ingredients:
Amount Ingredient
2 x round-bone shoulder lamb chops (about 14 ouncestotal) (1 1/2-inch-thick)
Salt and freshly ground pepper
1 tbl olive oil
2 lrg garlic cloves chopped
1/2 cup dry white wine
1 x 28 ounce can Italian plum tomatoes drained, coarsely chopped
1 pch dried red pepper flakes
Instructions:
Instructions: Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side.

Transfer to plate. Reduce heat to medium-low. 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.

2 Servings; can be doubled or tripled.

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

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