Porterhouse of lamb with corn and pepper chow (gc)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---sauce--- | ||
| 1 | cup | Vinegar |
| 2 | teaspoons | Ground mustard |
| 2 | teaspoons | Flour |
| 1½ | tablespoon | Sugar |
| 1 | tablespoon | Water |
| ½ | teaspoon | Rosemary -remaining ing.--- |
| 8 | Center cut lamb chops | |
| 2 | cups | Green tomatoes; diced |
| 1 | cup | Green onion; diced |
| 1 | cup | Green bell pepper; diced |
| 1 | cup | Yellow bell pepper; diced |
| 1 | cup | Red bell pepper; diced |
| 4 | Jalapenos; minced | |
| ½ | cup | Salt |
| 4 | Ears corn kernels; husked and grilled | |
Directions
Combine all sauce ingredients in a saucepan and bring to a boil for 10 minutes while stirring.
Season lamb chops with salt and pepper. Grill over pecan wood for 6 minutes on first side and 4½ minutes on reverse side.
Mix all vegetables except corn. Add salt, place in a pot and cover with water. Refrigerate overnight. Bring to a boil and cook for 8 minutes. Drain well. Add sauce to drained vegetables and then add corn. Serve with lamb chops. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997