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

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 4

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:

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.

By RecipeOfHealth.com