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
Cuisine: american
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

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.

On Tonight

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

Sweet Potatoes:

Pesto:

Goat Cheese Sauce:

Lamb:

Categories:

Related Pages