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Recipe courtesy of Lake Austin Spa Resort

Show: Food Network Specials

Episode: Spa-Tacular Destinations

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Total:: 1 hr
Prep:: 30 min
Cook:: 30 min

Yield:: 4 servings

Level:: Intermediate

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

Directions

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:

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.

My Private Notes

Name: Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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; 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; 6 tablespoons chevre (goat cheese); 4 tablespoons fat-free half-and-half; 4 (5 to 6-ounce) lamb loin chops; Salt; Pepper