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

Instructions

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.