Devilled Wine Chops

750g lamb neck
salt and pepper
1 onion
2 teaspoon prepared mustard
1 tablespoon lemon juice
315g can tomato soup
1 tablespoon brown sugar
1 clove garlic
1 tablespoon worcestshire sauce
2 tablespoons dry sherry

Arrange chops in well greased casserole dish. Sprinkle with salt and pepper, cover, bake in moderate oven 45 minutes. Pour off excess fat. Chop onion, crush garlic, combine these with all remaining ingredients, including undiluted soup. Bring to the boil, pour over chops. Cover. Bake further 45 minutes or until chop are tender, basting occasionaly.