Lamb Shoulder Chops with Tomatoes and Marjoram

• 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

1. Season lamb chops with salt and pepper.
2. Heat oil in heavy skillet over high heat.
3. Add lamb and cook until brown, about 2 1/2 minutes per side.
4. Transfer to plate.
5. Reduce heat to medium-low.
6. Add garlic and cook until beginning to color, about 30 seconds.
7. Add wine and bring to boil, scraping up any browned bits.
8. Add tomatoes and red pepper flakes.
9. Return lamb to skillet.
10. Cover and simmer until tender, turning occasionally, 30 minutes.
11. Transfer lamb to plates and keep warm.
12. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes.
13. Season with salt and pepper.
14. Spoon sauce over lamb chops.
15. Sprinkle with marjoram and serve.

chops, salt, olive oil, garlic, white wine, italian plum tomatoes, red pepper, fresh marjoram

Taken from www.epicurious.com/recipes/food/views/lamb-shoulder-chops-with-tomatoes-and-marjoram-1844 (may not work)