Season the lamb generously with salt and pepper. Set aside
Add all the marinade ingredients to the blender and blend until the ingredients are fully combined.
Marinate the lamb shoulder chops for at least 2 hours or up to 12 hours. This helps to tenderize the chops and provides deep flavor.
When ready to make the chops, heat 1 tbsp of cooking oil or butter in a large oven-safe skillet or cast iron over medium-high heat. Preheat the oven to 400°F.
Add the chops to the skillet and pan-sear for 2-3 minutes on each side to get a nice, browned exterior. Use the marinade to baste the lamb chops while cooking.
Transfer the skillet into the oven and cook for at least 10 minutes for rare (15 minutes for medium). An instant thermometer should read 125-130°F for rare, 135°F medium-rare, 140°F medium, and 145°F medium-well. I like to add a bit more leftover marinade on top of each of the lamb chops before transferring to the oven.
Remove from the oven, and let the lamb shoulder chops rest in the skillet for 5 minutes. Serve with your favorite side dishes and enjoy!