It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.
Based on the Turkish fistikli kebap, this is my quick-and-easy version of the classic recipe.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
Serve them with Arab flat breads and accompany them with a salad and a choice of mezze.