Porterhouse Of Lamb With Corn And Pepper Chow (gc)
| 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
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
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