Porterhouse of Lamb with Corn and Pepper Chow

• 1 cup vinegar
• 2 teaspoons prepared mustard ground
• 2 teaspoons flour, all-purpose
• 1 1/2 tablespoon sugar
• 1 tablespoon water
• 1/2 teaspoon rosemary leaves
• 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 jalapeno pepper minced
• 1/2 cup salt
• 4 ears corn husked and grilled

1. Combine all sauce ingredients in a saucepan and bring to a boil for 10 minutes while mixing.
2. Season lamb chops with salt and pepper.
3. Grill over pecan wood for 6 minutes on first side and 4 1/2 minutes on reverse side.
4. Mix all vegetables except corn.
5. Add salt, place in a pot and cover with water.
6. Refrigerate overnight.
7. Bring to a boil and cook for 8 minutes.
8. Drain well.
9. Add sauce to drained vegetables and then add corn.
10. Serve with lamb chops.

vinegar, ground, flour, sugar, water, rosemary, chops center, tomatoes, onions, green bell peppers, sweet yellow bell peppers, sweet red bell peppers, jalapeno pepper, salt

Taken from recipeland.com/recipe/v/porterhouse-of-lamb-corn-pepper-38342 (may not work)