Griddled Mutton Chops with Kale, Roasted Potatoes and Anchovy butter

Make the anchovy butter  Recipe   and put in the fridge. Prepare the roasted potatoes  Recipe   and put in the oven.

Trim the fat off the chops, beat a little with a rolling pin or similar. Chop some fresh rosemary into small pieces. Coat both sides of the chops with olive oil, sprinkle over the chopped rosemary and season with salt and fresh black pepper.

Trim the kale, cut in two lengthways along the step, then cut into 2 inch/10 cm slices across the stem and put into a steamer. Peel and chop a couple of garlic cloves.

Ten minutes or so to go with the potatoes, put the kale on to steam for five minutes or so, take the anchovy butter out of the fridge. Brush a little amount of a griddle pan with a little olive oil over a hot heat. Griddle the chops for about three or four minutes per side  Picture  , put to one side covered with foil.

When ready, take the kale out of the steamer and quickly finish off in a little olive oil and the chopped garlic for a few minutes.

Spoon some potatoes and kale on to serving plates, put the chops on top, cut some slices of anchovy butter on the chops and serve  Zoom  .