Lamb Chops Scottadito with Crispy Kale

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

1. flatten lamb chops
2. make marinade by processing anchovies, capers, lemon zest, garlic, sage, olive oil, then marinate lamb chops
3. toss kale in olive oil, salt, pepper, then bake 4 min. in 500 deg. oven
4. grill lamb chops 3 min./side, char lemon halves last 3 min.
5. serve chops on bed of kale, squeezed with lemon halves