Grilled Lamb Loin Chop With Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto And Warm Goat Cheese Sauce
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Olive Oil3 tbsps
Dijon Mustard2 tbsps
Maple Syrup1
Salt1
Pepper2 cloves
Garlic (minced)1 tbsp
Grated Parmesan2 tbsps
Pecan (chopped)1 cup
Chicken Stock2 tbsps
Extra-Virgin Olive OilDirections:
1
Sweet Potatoes: Preheat the oven to 365 degrees F
2
Combine the first 6 ingredients
3
Toss with the sweet potatoes
4
Place the sweet potatoes in a single layer on a sprayed baking sheet
5
Roast for 20 to 25 minutes until beginning to brown
6
Pesto: Combine all ingredients in a food processor or blender and puree
7
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
8
Lamb: Preheat a grill or grill pan over high heat
9
Season the lamb with the salt and pepper
10
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
12
Position a lamb chop on each stack
13
Drizzle pesto around the potatoes
14
Spoon goat cheese sauce over lamb