Cook Along with Chef Deniz: Fresh Herb Marinated Lamb Chops with Braised Black Kale & Anchovies

Fresh Herb Marinated Lamb Chops with Braised Black Kale and Anchovies

By Chef Deniz Tarakcioglu

July 8th, 2021

Ingredients:

• 1 rack of local lamb, cut into 7-8 chops
• 10 mint leaves
• 30mL chopped parsley
• 1 lemon, sliced
• 3 sage leaves
• 10mL oregano
• 10mL cumin seeds
• 10mL paprika
• 5 cloves of garlic, puréed
• 1 bunch of black kale, fibrous stalk removed and leaves sliced thinly
• 10 anchovies, minced
• 10mL chili flakes
• 100mL white wine
• 100mL passata or san marzano tomatoes, crushed by hand
• Crusty bread

Instructions:

• In a large bowl, combine lamb chops, mint, parsley, lemon slices, sage, oregano, paprika and half the garlic with a generous splash of extra virgin olive oil. Marinade for at least 4 hours. In a medium sized sauce pot, sauté garlic and chili flakes in olive oil until lightly browned. Add kale leaves and anchovies and cook for a further 1 minute. Add white wine and reduce by half. Add tomatoes, turn on medium low, cover with a lid and cook for 30 minutes, checking occasionally, so it does not catch in the bottom. Heat your grill on high until very very hot. Sprinkle the lamb chops with salt and grill 2 minutes on each side, or until desired doneness is achieved. Rest for 5 minutes, and grill your bread in the meanwhile. Serve on room temperature braised kale with crusty bread on the side.