Ciao! Lamb in the freezer is a wonderful thing!
Its best to cook the different cuts of lamb in different ways. The chops are excellent simply grilled or broiled.
For the lamb chops, you might consider simply grilling them. Make a combination of 1 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon ground cinnamon, 1/4 teaspoon dried rosemary and some a bit of grated lemon peel. Rub both sides of the chop and grill. Serve hot off the grill with a small wedge of lemon.
If you want to braise the shoulder until it is soft and falling apart: saute a bit of soffritto (finely chopped equal parts of carrots, celery and onion). Don’t let the soffritto brown, just leg the vegetables relax and soften up a bit. If you have some anchovy fillets on hand, throw in one or two and saute until they break up and dissolve, 1-2 minutes. Cut the lamb up into rough chunks and dredge in a bit of flour and salt. Remove the soffritto and transfer it to a baking dish or casserole big enough to hold all the lamb.
Quickly saute the lamb pieces and place in the casserole Deglaze the pan with some red wine and about a cup of chopped tomatoes, pour the mixture into the casserole. Throw in a cinnamon stick, a few star anise, cover the casserole and roast for 4 hours at about 250F. If it seems like it needs more liquid, add some red wine. Serve over creamy polenta or a soft egg noodle.
I can’t give you exact quantities because I don’t know the size of your shoulder roast. But for a 4-5 pound roast I would use: 1 medium size carrot, 2 stalks of celery, 1 medium white onion, 3-4 cloves of garlic, 2 anchovy fillets, 1 cup of chopped canned tomatoes, 1 cup of red wine.
If you have any questions, please let me know!
Buon’appetito!

I agree with the advice of a simple rub with the chops. If you want a taste that evokes the Caucasus region, you might try a rub of 1 t cumin, 1 t corriander, 1 t paprika, a dash of salt, two dashes of black pepper, 1/4 t basil and 1/4 t oregano. Rub the chops first with some crushed garlic. This rub works well on a grill or corrugated pan, but not so well in a flat pan. The continous direct heat turns the paprika bitter. Enjoy.