| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lamb-mt, Grill/broil | 4 | Servings | |
INGREDIENTS
| —sauce— | ||
| 1 | c | Vinegar |
| 2 | ts | Ground mustard |
| 2 | ts | Flour |
| 1 1/2 | tb | Sugar |
| 1 | tb | Water |
| 1/2 | ts | Rosemary -remaining ing.— |
| 8 | Center cut lamb chops | |
| 2 | c | Green tomatoes; diced |
| 1 | c | Green onion; diced |
| 1 | c | Green bell pepper; diced |
| 1 | c | Yellow bell pepper; diced |
| 1 | c | Red bell pepper; diced |
| 4 | Jalapenos; minced | |
| 1/2 | c | Salt |
| 4 | Ears corn kernels; husked and grilled |
INSTRUCTIONS
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 4 1/2 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@netrax.net> on Jun 22, 1997 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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