Skip to main content
RECIPE

Crispy Kale and Lamb Chops Scottadito

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 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

Preparation

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. 

Rachael Ray