Lamb Shoulder Chops with Tomatoes and Za'atar
- 1 28-ounce can plum tomatoes in puree
- 3 tablespoons extra-virgin olive oil
- ¼ cup za'atar
- 1 large garlic clove
- 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 tablespo...