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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <email@example.com> on Jun 22, 1997 Recipe by: GRILLIN & CHILLIN SHOW #GR3622 Posted to MC-Recipe Digest V1 #673 by firstname.lastname@example.org (Shermeyer-Gail) on Jul 15, 1997
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 159
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