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

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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

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