--sauce-- 1 cup vinegar

2 teaspoons ground mustard

2 teaspoons flour

1 1/2 tablespoon sugar

1 tablespoon water

1/2 teaspoon rosemary

--remaining ing.-- 8 center cut lamb chops

2 cups green tomatoes -- diced

1 cup green onion -- diced

1 cup green bell pepper -- diced

1 cup yellow bell pepper -- diced

1 cup red bell pepper -- diced

4 jalapenos -- minced

1/2 cup salt

4 ears corn kernels -- husked and grilled

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.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997