Porterhouse of Lamb with Corn & Pepper Chow
Yield
8 servingsPrep
30 minCook
24 minReady
8 hrsLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | cup |
vinegar
|
|
| 2 | teaspoons |
prepared mustard
ground |
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 ½ | tablespoon |
sugar
|
|
| 1 | tablespoon |
water
|
|
| ½ | teaspoon |
rosemary leaves
|
|
| Remaining ingredients | |||
| 8 | each |
lamb rib chops
center cut |
*
|
| 2 | cups |
tomatoes
green, diced |
|
| 1 | cup |
onions
green diced |
|
| 1 | cup |
green bell peppers
diced |
|
| 1 | cup |
sweet yellow bell peppers
diced |
*
|
| 1 | cup |
sweet red bell peppers
diced |
|
| 4 | each |
jalapeño pepper
minced |
*
|
| ½ | cup |
salt
|
|
| 4 | ears |
corn
husked and grilled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 237 | ml |
vinegar
|
|
| 1E+1 | ml |
prepared mustard
ground |
|
| 1E+1 | ml |
all-purpose flour
|
|
| 23 | ml |
sugar
|
|
| 15 | ml |
water
|
|
| 2.5 | ml |
rosemary leaves
|
|
| Remaining ingredients | |||
| 8 | each |
lamb rib chops
center cut |
*
|
| 473 | ml |
tomatoes
green, diced |
|
| 237 | ml |
onions
green diced |
|
| 237 | ml |
green bell peppers
diced |
|
| 237 | ml |
sweet yellow bell peppers
diced |
*
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 4 | each |
jalapeño pepper
minced |
*
|
| 118 | ml |
salt
|
|
| 4 | 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.
