- 12 lamb loin chops (buy medium-sized Frenched chops)
- Salt and pepper
- 3 tablespoons capers in brine, drained
- 6 filets of anchovy in oil, drained
- 4 cloves garlic, crushed
- 2 lemons
- 12 to 15 leaves sage, picked
- 1/2cup EVOO – Extra Virgin Olive Oil
- 1 large bunch Tuscan (flat) kale, cleaned, patted dry and stemmed
- Olive oil spray
Pound each chop into 1/8- to 1/4-inch thick medallions attached to the bone. Season both sides of pounded chops with salt and pepper.
Pile up the capers, anchovies, garlic and zest of 1 lemon and finely chop everything together then mash it a bit with the side of your knife. Pile the sage leaves on top of one another then thinly slice. Add paste and sage to a large plastic baggie, add olive oil, mush to combine then drop in chops and refrigerate 1 hour to overnight.
Preheat oven to 500°F. Set a wire rack into a rimmed baking sheet. Take out chops and let them come to room temp.
Spray the kale lightly on both sides and arrange them in a single layer on the rack (you will need to do them in batches). Season with salt and pepper, and cook until very crisp; repeat with remaining kale. Pile crispy kale leaves on a large cutting board or serving platter.
Heat a large, cast-iron griddle or grill pan over medium-high heat. Halve both lemons. Shake any excess marinade off the chops then grill 3-4 minutes on each side; remove to a plate to rest while you grill the lemons cut-side down.
To serve, pile chops alongside crispy kale then douse everything with grilled lemon juice.