| 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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