Try this Porterhouse of Lamb with Corn and Pepper Chow (Gc) recipe, or contribute your own.
Suggest a better descriptionCombine 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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Serving Size: 1 Serving (73g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 159 | ||
Calories from Fat: 13 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.3mg | 1 % | |
Potassium 462.6mg | 12 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 29.2g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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