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.

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