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Ingredients
- 2 x round-bone shoulder lamb chops (about 14 ouncestotal) (1 1/2-inch-thick) Salt and freshly grnd pepper
- 1 Tbsp. extra virgin olive oil
- 2 lrg garlic cloves minced
- 1/2 c. dry white wine
- 1 x 28 oz can Italian plum tomatoes liquid removed, coarsely minced
- 1 pch dry red pepper flakes
- 1 1/2 Tbsp. chopped fresh marjoram or possibly 1 tsp. dry crumbled
Directions
- Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add in lamb and cook till brown, about 2 1/2 min per side.
- Transfer to plate. Reduce heat to medium-low. Add in garlic and cook till beginning to color, about 30 seconds. Add in wine and bring to boil, scraping up any browned bits. Add in tomatoes and red pepper flakes. Return
- lamb to skillet. Cover and simmer till tender, turning occasionally, 30 min.
- Transfer lamb to plates and keep hot. Boil sauce till thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 min. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.
- 2 Servings; can be doubled or possibly tripled.
- NOTES : Finish off this meal with some cookies from the bakery and fresh fruit.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 324g | |
| Calories 257 | |
| Calories from Fat 123 | 48% |
| Total Fat 13.93g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 280mg | 12% |
| Potassium 514mg | 15% |
| Total Carbs 12.39g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 5.59g | 4% |
| Protein 1.89g | 3% |
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