8 lamb rib chops
4 anchovy fillets
¼ cup capers, drained
1 lemon, zested and halved
2 cloves garlic
18 fresh sage leaves
½ cup olive oil
large bunch lacinato or Tuscan Kale, leaves destemmed but whole
- flatten lamb chops
- make marinade by processing anchovies, capers, lemon zest, garlic, sage, olive oil, then marinate lamb chops
- toss kale in olive oil, salt, pepper, then bake 4 min. in 500 deg. oven
- grill lamb chops 3 min./side, char lemon halves last 3 min.
- serve chops on bed of kale, squeezed with lemon halves
