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