• 4 lamb shoulder chops, about 6 ounces each, 1-1/2 inch thick
• 3 cloves garlic, crushed
• 1 cup dry white wine or chicken stock
• 4-3/4 cups canned plum tomatoes, seeded and coarsely chopped
• 1/8 tsp. chili pepper flakes
• 2 tsp. marjoram, or 3 Tbs. fresh, minced

Season lamb chops with salt and pepper to taste. Spray a heavy nonstick skillet with oil spray and heat over medium high heat. Sauté lamb 2 minutes per side until browned. Transfer lamb chops to a platter. Reduce heat to medium. Sauté garlic 30 seconds or until lightly golden. Add wine, stirring with a wooden spoon to deglaze. Stir in remaining ingredients.

Return lamb chops to skillet. Reduce heat to low, cover and simmer 30 minutes, turning occasionally, or until lamb is tender. Transfer lamb to platter and keep warm. Simmer tomato sauce 8-10 minutes or until thickened, adding any accumulated juices from platter. Season with salt and pepper to taste. Serve sauce over lamb chops.

Per serving: calories 334, fat 17.4g, 52% calories from fat, cholesterol 78mg, protein 22.0g, carbohydrates 14.0g, fiber 3.0g, sugar 7.7g, sodium 482mg, diet points 8.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.6, Fruit: 0.0, Bread: 0.0, Lean meat: 2.7, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Burgundy.