Lamb Shoulder Chops with Tomatoes and Za'atar
- 1 28-ounce can plum tomatoes in puree
- 1/4 cup za'atar (about 1 ounce)
- 3 tablespoons extra-virgin olive oil, divided
- 1 large garlic clove, pressed
- 4 3/4- to 1-inch-thick lamb shoulder blade chops
- Place tomatoes with puree in large saucepan.
- Add za'atar, 2 tablespoons oil, and garlic.
- Bring to boil over medium-high heat, stirring often.
- Stir until sauce thickens, crushing tomatoes, about 10 minutes.
- Season with salt and pepper.
- Meanwhile, sprinkle lamb with salt and pepper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
- Add lamb and saute until browned and cooked to desired doneness, about 5 minutes per side for medium-rare.
- Spoon warm sauce over lamb; serve.
tomatoes, extravirgin olive oil, garlic, chops
Taken from www.epicurious.com/recipes/food/views/lamb-shoulder-chops-with-tomatoes-and-zaatar-242482 (may not work)