1 c. catsup
1 tsp. salt
1/2 c. cider vinegar
1/4 tsp. pepper
1/4 c. sugar
3 shoulder lamb chops, 1 inch thick
1 tsp. dried oregano

Mix together catsup, vinegar, sugar, oregano, salt, and pepper in a 1 quart bowl. Arrange lamb in 13 x 9 inch glass baking dish. Pour marinade over lamb; then refrigerate for at least 1 hour, turning occasionally. Place on broiler rack or on outdoor grill, reserving marinade. Broil 3 to 4 inches from source of heat or cook on outdoor grill over hot coals about 6 minutes on each side, or until desired degree of doneness. Brush frequently with marinade while cooking; then heat remaining marinade and serve over chops. 8 servings.