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

Total Time:
1 hr
30 min
30 min

4 servings

  • 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:
Sweet Potatoes:
  • 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: 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.

  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    fire roasted baby lamb chops with smoked paprika orange bbq sauce recipe

    Not what you're looking for? Try:

    Fire Roasted Baby Lamb Chops with Smoked Paprika-Orange BBQ Sauce

    Recipe courtesy of Bobby Flay