Recipe courtesy of Lake Austin Spa Resort

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

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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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


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


4 (5 to 6-ounce) lamb loin chops




  1. Sweet Potatoes:
  2. Preheat the oven to 365 degrees F.
  3. 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.
  4. Pesto:
  5. Combine all ingredients in a food processor or blender and puree.
  6. Goat Cheese Sauce:
  7. 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.
  8. Lamb:
  9. Preheat a grill or grill pan over high heat.
  10. Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare.
  11. 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.