Recipes for Lamb Shoulder Chops
I'm defrosting two large shoulder chops right now. I always braise (slow cook) shoulder chops. They are not particularly tender but they have tons of flavour.
If you enjoy curry, you could brown them along with some chopped onion and finely chopped garlic; drain most of the fat and stir in curry powder to your taste and cook for a few minutes so that it doesn't have a 'raw' taste. Add chicken stock, chopped tomatoes with their juice or apple juice, and simmer, covered, till tender - usually about 40 minutes depending on chops.
Thicken the juices with a flour and water paste, if desired. (I like to just thicken the juices slightly so that it's not a heavy, "gummy" sauce. Serve with rice or couscous. Sprinkle with chopped parsley or cilantro. Great with traditional chutney accompaniment. Now you know what I'm having for dinner. Allow 1 large chop per person or 2 chops if they're small.