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
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 699
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 27
- Cholesterol
- 106
- Sodium
- 698
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
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.