Ingredients
Sweet Potatoes:
- 1 tablespoon olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon minced fresh sage leaves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks
- Cooking spray
Pesto:
- 1/4 cup Mexican mint marigold (or tarragon), packed
- 2 cloves minced garlic
- 1 tablespoon grated Parmesan
- 2 tablespoons chopped pecans
- 1/4 cup chicken stock or water
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Goat Cheese Sauce:
- 6 tablespoons chevre (goat cheese)
- 4 tablespoons fat-free half-and-half
Lamb:
- 4 (5 to 6-ounce) lamb loin chops
- Salt
- Pepper
Sweet Potatoes:
Directions
Preheat the oven to 365 degrees F.
Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown.
Pesto:
Combine all ingredients in a food processor or blender and puree.
Goat Cheese Sauce:
Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm.
Lamb:
Preheat a grill or grill pan over high heat.
Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By PRM1
Boston, MA
on September 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OK...... This was absolutely awesome! And, beautiful looking when plated.
I made the pesto ahead and initially thought it may have been a bit too salty (I used chicken broth vs water. However, it was perfect with the assembled dish. Additionally, one reviewer reduced the 3T of Dijon mustard to 2T thinking the flavor was too strong....... I beg to differ. I again thought it was perfect.
Note: I added a handful of fresh mint to the pesto simply because I have it growing everywhere (I also used the tarragon vs marigold.
This is a simple dish to prepare, will look like you spent a lot of time and tastes amazing. Try it!
By mwhitmore_6162830
Boston, MA
on March 13, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe was quick and easy with a grand presentation at the end. It really looks gorgeous on the plate! The flavors of the potatoes and the pesto were a little too strong for my husband and me. Next time I'm going to use 2 tablespoons of mustard and 1 clove of garlic. The flavors ended up being so strong they covered up the taste of the lamb.
By doreenduggan
lake worth, 48
on January 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was easy to prepare and was sooo delicious. I would definitely make it again. I cooked the potatoes about 10 minutes extra and would use smaller cloves of garlic for the pesto next time. I cooked this recipe after a long week at work and it was so enjoyable with a glass of Bordeaux.
Read all 6 reviews