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

1. Place tomatoes with puree in large saucepan.
2. Add za'atar, 2 tablespoons oil, and garlic.
3. Bring to boil over medium-high heat, stirring often.
4. Stir until sauce thickens, crushing tomatoes, about 10 minutes.
5. Season with salt and pepper.
6. Meanwhile, sprinkle lamb with salt and pepper.
7. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
8. Add lamb and saute until browned and cooked to desired doneness, about 5 minutes per side for medium-rare.
9. 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)