Porterhouse of lamb with corn and pepper chow (gc)

Yield: 4 Servings

Measure Ingredient
\N \N ---sauce---
1 cup Vinegar
2 teaspoons Ground mustard
2 teaspoons Flour
1½ tablespoon Sugar
1 tablespoon Water
½ teaspoon Rosemary -remaining ing.---
8 \N 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 \N Jalapenos; minced
½ cup Salt
4 \N Ears corn kernels; husked and grilled

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

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