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Porterhouse of Lamb with Corn & Pepper Chow

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YIELD

8 servings

PREP

30 min

COOK

24 min

READY

8 hrs

Ingredients

Sauce
1 237
CUP ML VINEGAR
2 1E+1
TEASPOONS ML PREPARED MUSTARD
ground
2 1E+1
TEASPOONS ML ALL-PURPOSE FLOUR
1 ½ 23
TABLESPOON ML SUGAR
1 15
TABLESPOON ML WATER
½ 2.5
TEASPOON ML ROSEMARY LEAVES
Remaining ingredients
8 8
EACH EACH LAMB RIB CHOPS
center cut *
2 473
CUPS ML TOMATOES
green, diced
1 237
CUP ML ONIONS
green diced
1 237
CUP ML GREEN BELL PEPPERS
diced
1 237
CUP ML SWEET YELLOW BELL PEPPERS
diced *
1 237
CUP ML SWEET RED BELL PEPPERS
diced
4 4
EACH EACH JALAPEÑO PEPPER
minced *
½ 118
CUP ML SALT
4 4
EARS EARS CORN
husked and grilled *

Directions

Combine all sauce ingredients in a saucepan and bring to a boil for 10 minutes while mixing.

Season lamb chops with salt and pepper.

Grill over pecan wood for 6 minutes on first side and 4½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 99 39% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 7110mg 296%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 21% Vitamin C 77%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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