Porterhouse Of Lamb With Corn And Pepper Chow

Ingredients

1 cup vinegar
2 teaspoons mustard
2 teaspoons flour
1 1/2 tablespoon sugar
1 tablespoon water
1/2 teaspoon rosemary
8 center lamb chops
2 cups green tomatoes
1 cup green onion
1 cup green bell pepper
2 cup bell pepper
4 jalapenos
1/2 cup 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 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.

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