Ingredients
- 8 center lamb chops (cut)
- 4 jalapenos (minced)
- 4 ears corn kernels husked
- 300 gr green tomatoes (diced)
- 270 gr bell pepper (red diced)
- 240 ml vinegar
- 140 gr green bell pepper (diced)
- 120 gr green onion (diced)
- 65 gr salt
- 20 gr sugar
- 16 ml water
- 10 ml mustard (ground)
- 5 gr flour
- 1 gr 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 4.5 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
