Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce

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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.

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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!

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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.

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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.

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I cooked this on a Thursday evening. I used lamb loin chops 2" thick. It was snowing, so I seared them in a cast iron skillet, took them off heat, and left them in the skillet to keep warm. I served them with the sweet potatoes (they're very tasty, the pesto (I used tarragon -- where can you find marigold? and the goat cheese sauce along with the "Green Beans with Lemon and Browned Garlic" recipe from Cooking Light http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222822. Wow. This is a dish that can be cooked for a weeknight meal or served for an elegant dinner for company. The pesto and the goat cheese sauce together with the golden color of the sweet potatoes give the potential for a very impressive presentation. The pesto and cheese sauce would also be very good on any type of pasta. Although it looks like a lot of ingredients I had almost everything on hand and it didn't take long to put together. The meal is worth the effort!

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I made this recipe for our anniversary. My husband raved that this was the best meal I've ever made him! I used the tarragon instead of the Mexican Mint Marigold, and I also used a rack of lamb instead of the lamb loin chops (my grocery store was out of chops. I had the butcher cut the rack of lamb into 4 pieces with two ribs in each. Turned out beautifully and was soooo delicous! I also served warmed pita bread quarters on the side.

I recommend this recipe to anyone who is looking to make a really nice meal without all the hassle!

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I made this for my husband and I and was amazed at how quick and easy this LONG-appearing recipes was. It is intimidating to see the list of ingredients but we needed very little from the store. I served this with a simple salad and dinner was on the table in about 30 minutes.