Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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