Lamb shoulder chops are an economical cut that can be cooked in a number of ways. While generously portioned and richly marbled with fat, this cut -- also called an arm shop or a blade chop -- can be a little tougher than other cuts of lamb, so it benefits from a slower cooking method.
If you're roasting or grilling shoulder chops, it's a good idea to marinate them first. Make a marinade using yogurt and garlic, red or white wine and fresh herbs, or lemon juice, olive oil and spices.
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Roast shoulder chops easily and successfully in the oven. Brown the chops in a skillet on top of the stove first, then transfer them to a baking dish and place them in a preheated 375-degree oven. Bake for about 30 minutes or until the internal temperature has reached 140 degrees F.
If you choose to grill lamb shoulder chops, grill them over medium or indirect heat. Leave them on the grill until they're medium -- when an instant-read thermometer measures 140 degrees F and the meat is still slightly pink.
Braising lamb shoulder chops keeps them moist and gives the meat time to become tender. Braise them in red wine with tomatoes and rosemary, or with dried fruit such as figs, dates, apricots or cherries. You can also braise shoulder chops in white wine with olives and thyme, or use lamb or beef stock as a braising liquid.
Seasonings that work well with lamb, no matter what cooking method you choose, include mint, sumac, lemon, pomegranate, rosemary, allspice, thyme, orange, marjoram, garlic and cayenne.