Porterhouse Of Lamb With Corn And Pepper Chowlamb, main dish 8 center cut lamb chops salt; to taste freshly ground black pepper; to taste 2 cups diced green tomatoes 1 cup diced green onion 1 cup diced green bell pepper 1 cup diced yellow bell pepper 1 cup diced red bell pepper 4 jalapenos; minced 1/2 cup salt; for the vegetables 4 ears corn kernels; husked and grilled ***sauce*** 1 cup vinegar 2 teaspoons ground mustard 2 teaspoons flour 1 1/2 tablespoons sugar 1 tablespoon water 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. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3622 ) |
