A good recipe for baked lamb chops is available from Food & Wine. Heat 1 tablespoon vegetable oil in large skillet. Trim 4 shoulder lamb chops of visible fat, and season with ground cumin, salt and freshly ground pepper.
Cook lamb in skillet over moderately high heat until browned, about 3 minutes per side. Set lamb aside. Preheat oven to 350 degrees F. Melt 3 tablespoons unsalted butter in skillet. Add 3 thinly-sliced medium onions, and season with salt and pepper.
Cook over moderate heat, and stir occasionally for about 10 minutes, or until onion starts softening. Turn heat to low, and cook onions until very tender. Sprinkle with ½ teaspoon turmeric and 2 teaspoons thyme leaves, cooking and stirring until fragrant. Scrape onions into bowl. Add 2 cups beef stock or low-sodium broth to skillet, and boil, scraping browned bits from the skillet.
Butter a 9-by-13-inch baking dish. Spread 1 pound thinly-sliced fingerling potatoes in dish, and sprinkle generously with salt and pepper. Cover with 1/3 of the onions, and set lamb chops on top. Cover with 1/3 of the onions and 1 more pound of the potatoes; season generously with salt and pepper. Top with the last third of onions.
Pour 1 cup lager and the beef stock over onions. Cover dish with foil, and bake in top third of oven for one hour. Uncover, increase baking temperature to 400 degrees F, and bake 30 minutes longer.