16 lamb chops
2 cups ketchup
2 cups chili sauce
1 cup bown sugar
1 cup vinegar
4 large yellow onions, sliced
2 lemons, thinly sliced
1 1/2 tbsp Worchestershire sauce
1 tbsp lemon juice
1 tsp pepper
Brown lamb chops in skillet. Drain and remove chops. Add remaining ingredients to skillet, combining well then add lamb chops. Cool and divide into two freezer containers. Freeze.
On cooking day:
Defrost then add contents of freezer container or large skillet or saucepan. Heat over low heat for 45 minutes or until thoroughly heated through. Serve with rice.
