Yield: 4 Servings
|2 teaspoons||Ground mustard|
|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|
|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