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Shared By Grace Warren Atwood

Lamb Chops Scottadito With Crispy Kale

Ingredients

  • 12 lamb rib chops
  • Kosher salt and ground black pepper
  • 6 anchovy fillets
  • ¼ cup capers in brine, drained
  • 2 lemons, zested and cut in half
  • 4 cloves garlic, peeled and crushed
  • 24 fresh sage leaves, coarsely chopped
  • ½ cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
  • 1 large bunch lacinato or Tuscan kale, stems removed and leaves left whole
  • Grapeseed or other oil suitable for high heat, for preparing the grill

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