Ingredients
- 8 center lamb chops (cut)
- 4 jalapenos (minced)
- 4 ears corn kernels husked
- 2 cups green tomatoes (diced)
- 2 cup bell pepper (red diced)
- 1 cup vinegar
- 1 cup green bell pepper (diced)
- 1 cup green onion (diced)
- 1/2 cup salt
- 1 1/2 tablespoon sugar
- 1 tablespoon water
- 2 teaspoons mustard (ground)
- 2 teaspoons flour
- 1/2 teaspoon rosemary
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
