| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grill/broil, Lamb-mt | 4 | Servings | |
INGREDIENTS
| sauce- | ||
| 1 | c | Vinegar |
| 2 | t | Ground mustard |
| 2 | t | Flour |
| 1 1/2 | T | Sugar |
| 1 | T | Water |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 713
Calories From Fat: 391
Total Fat: 43.4g
Cholesterol: 196.7mg
Sodium: 15074mg
Potassium: 1363.6mg
Carbohydrates: 19.2g
Fiber: 3.1g
Sugar: 7.9g
Protein: 57.2g