6 shoulder lamb chops
1 1/2 c. water
1 (8 oz.) can tomato sauce
1/4 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. oregano
1 clove garlic, crushed
1/2 tsp. salt (optional)

Brown chops on both sides (no oil needed). Place chops in shallow pan or dish (7 x 11). Pour water into pan used for browning and loosen particles in pan. Mix juice with remaining ingredients and pour over chops. Cover and bake for 1 hour at 350 degrees. Cut up potatoes may be cooked along with the meat. 6 servings. 265 calories each.