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.
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Read all 7 reviews
By AngelaACox
on December 08, 2012
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This is so simple and yet so elegant. The flavors were all amazing. I never follow a recipe precisely so I won't outline all the changes I made based on the available ingredients in my kitchen. The one notable change is that I did scale back a bit on the mustard to leave the potatoes a little on the sweeter side. All of it was delicious.
By PRM1
Boston, MA
on September 28, 2011
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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
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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.
Read all 7 reviews