I just had the leftovers for lunch and they were the most delicious, succulent, even unctuous (and I hate that word) chops. I will eat lamb any way at all and especially like chewy shoulder chops marinated and grilled, but these are braised to gooey perfection with a savory sauce. I made them last night as a variation on a recipe I saw on Lidia Bastianichs TV show. Truth be told, I got to eat the leftovers because my daughter recently decided she wont eat a little lambie or bunny, both of which I love. She has no trouble devouring cute chickens, cows, squid, or pigs, though. Oh well, this too shall pass.
So for three (or four) Lamb Shoulder Chops:
Trim them, salt and pepper them, and dredge in flour.
Heat butter and olive oil in a large skillet and gently brown the chops on both sides. Add about 5 cloves sliced garlic, some red pepper flakes, and a couple of small anchovy fillets (or paste) and cook a few minutes. Add 1/4 cup red wine vinegar and cook down. Turn the chops.
Add a cup of two of broth (I used chicken). It shouldnt cover the chops but go up the sides a bit. Simmer, turning chops from time to time, for 10 or 15 minutes, until the sauce is thick. Adjust seasoning.
I sprinkled on parsley, but I think thyme would be even better, and served them with Marcella Hazans Gnocchi Alla Romana (my new staple and the ultimate make-ahead and bake at the last minute dish). They would also be good with mashed potatoes, polenta, anything to soak up the "lambie" sauce.