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