Lamb Shoulder Chops with Tomatoes and Za'atar

Ingredients for Lamb Shoulder Chops with Tomatoes and Za'atar

• 1 800g can plum tomatoes in puree

• 60ml za'atar (about 30g )

• 3 tablespoons extra-virgin olive oil, divided

• 1 large garlic clove, pressed

• 4 3/4- to 1-inch-thick lamb shoulder blade chops

How to make Lamb Shoulder Chops with Tomatoes and Za'atar

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 sauté until browned and cooked to desired doneness, about 5 minutes per side for medium-rare.

Spoon warm sauce over lamb; serve.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.