Grilling recipes

Porterhouse Of Lamb With Corn And Pepper Chow

Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 8

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Ingredients:

8 chops center cut lamb chops

1 teaspoon salt -- to taste

1 teaspoon 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 medium 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 / Directions:

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

Porterhouse Of Lamb With Corn And Pepper Chow

Ingredients:

Preparation / Directions:

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