I love lamb, and found a great deal at my local grocer for the shoulder chops. I really liked the idea of this recipe and had all the ingredients in my pantry. I am a very lazy cook, however, and did not want to go through too many steps or unnecessary pans. I seasoned the chops with dried mint, finely grated orange peel and salt and pepper. I then browned the chops in butter for about 20 minutes. Next, I lowered the heat and added some fresh squeezed OJ. I omitted the vinegar, corn starch and sugar. Lastly, I covered and simmered the chops an additional 30 minutes. To serve, I garnished the chops with some finely chopped fresh mint and plated with sautéed veggies and rice. Delish.

Remember, you can always use recipes as a guide, and modify accordingly to fit your personal taste and style!