* 6 lamb shoulder chops * 3 Tbsp. olive oil * 3 Tbsp. garlic, finely chopped * 1 1/2 c. red bell peppers, diced * 6 c. canned tomatoes * 1 1/2 c. sliced black olives * 3 c. artichoke hearts, quartered * 2 Tbsp. fresh oregano, chopped
What to do:
1. Heat olive oil in a large casserole dish. Brown shoulder chops on both sides and remove. 2. Add garlic and red peppers to pan and brown slightly. Add the canned tomatoes, olives and shoulder chops. 3. Bring liquid to a boil, then reduce to a simmer. Simmer for about 1 hour or until meat is tender. 4. Stir in artichoke hearts and oregano. Cook for an additional 10 minutes. 5. For each serving, place 1 chop with 3/4 c. sauce on a serving plate.