–sauce– 1 cup vinegar
2 teaspoons ground mustard
2 teaspoons flour
1 1/2 tablespoon sugar
1 tablespoon water
1/2 teaspoon rosemary
–remaining ing.– 8 center cut lamb chops
2 cups green tomatoes — diced
1 cup green onion — diced
1 cup green bell pepper — diced
1 cup yellow bell pepper — diced
1 cup red bell pepper — diced
4 jalapenos — minced
1/2 cup salt
4 ears corn kernels — husked and grilled
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