- 1). Trim the excess fat off of the lamb shoulder chops. Leaving too much fat on the lamb shoulder chops will alter the flavor, causing it to not taste like lamb shank, as the shoulder chops and the lamb shank contain different types of fat. The lamb shank contains a small film of fat, while the lamb shoulder chops contain chunks of fat on the edges of the meat.
- 2). Heat oil in a large nonstick frying pan. Allow the oil to become hot, but not boil or bubble. Prepare the shoulder chops before cooking just like you would with lamb shanks, for example sprinkling salt, pepper or other spices on the meat.
- 3). Place the chops in the oil carefully and allow the oil to brown one side of the chops for four to five minutes. Flip the chops over and allow the other side to brown for five minutes as well.
- 4). Remove the chops from the oil and continue the recipe like normal. If the lamb chops need to be cut again, make sure to cut around the arm and rib bones. With the chops cooked in this matter, the recipe will taste similar to lamb shanks.