July 17, 2006

Lamb with Tomatoes and Marjoram

Lamb Shoulder Chops with Tomatoes and Marjoram
from Bon Appetit, May 1990

2 1 1/2-inch-thick round-bone shoulder lamb chops (about 14 ounces total)
Salt and freshly ground pepper
1 tablespoon olive oil
2 large garlic cloves, chopped
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes, drained, coarsely chopped
Pinch of dried red pepper flakes
1 1/2 tablespoons minced fresh marjoram or 1 teaspoon dried, crumbled

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.

Posted by Jennifer at July 17, 2006 1:09 PM | TrackBack

This was really delicious, with the bright taste of the tomatoes having mellowed some from the cooking and the marjoram and red pepper flakes nicely complementing things. All of it worked especially well with the flavor of the lamb, so I think this one is a keeper.

Posted by: Michael at August 11, 2006 7:29 PM
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