Porterhouse Of Lamb With Corn And Pepper Chow

Ingredients

240 ml vinegar
10 ml mustard
5 gr flour
20 gr sugar
16 ml water
1 gr rosemary
8 center lamb chops
300 gr green tomatoes
120 gr green onion
140 gr green bell pepper
270 gr bell pepper
4 jalapenos
65 gr salt
4 ears corn kernels husked

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 4.5 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.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997