GRILLED LAMB LOIN CHOP WITH ROASTED MUSTARD/SAGE SWEET POTATOES, MEXICAN MINT MARIGOLD PESTO AND WARM GOAT CHEESE SAUCE

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

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 21

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

Steps:

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.