I am confused about cooking method (dry vs wet heat) and timing of lamb shoulder chops.
According to foodnetwork, lamb shoulder is a tough cut, that is suited for slow cooking like braising, but also from them Pan-Grilled Lamb Shoulder Chops shows that I can cook them similar to a steak?
As for why I am looking at lamb shoulder chops, well, it's half the price of a lamb loin/rib over here.