Instructions: Drop the tomatoes into boiling water for a few minutes. Remove and discard the skins. Discard the seeds. Chop the flesh. Place the tomato pulp in a small, enamel saucepan.

Add the remaining ingredients except the lamb chops. Mix thoroughly. Let stand for several hours. Heat the sauce over very low heat - dont let it boil.

Broil the chops. Pass the sauce separately.

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