• Pat the lamb shoulder chops dry with paper towels. This helps to get a nice sear.

• In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
• Rub the mixture all over the lamb chops, ensuring they are evenly coated. Let the chops sit at room temperature for about 15-30 minutes to marinate.

Grilling:

• Preheat the grill to medium-high heat.
• Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if desired for a different level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
• Remove from the grill and let rest for 5 minutes before serving.

Pan-Seared:

• Heat a large skillet over medium-high heat.
• Add a splash of olive oil to the skillet.
• Sear the lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare.
• Remove the chops from the skillet and let them rest for 5 minutes.

Oven-Roasted:

• Preheat the oven to 375°F (190°C).
• Heat a skillet over medium-high heat and add a splash of olive oil.
• Sear the lamb chops for 2-3 minutes per side, until browned.
• Transfer the chops to a baking dish and roast in the oven for 10-15 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
• Let the chops rest for 5 minutes before serving.

• After pan-searing, you can deglaze the skillet by adding red wine or beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly and serve as a sauce with the lamb chops.

• Serve the lamb shoulder chops with lemon wedges for a fresh, tangy contrast.