How to make it

  • Rub lambchops with spices and remaining ingredients. preheat your charcoal grill. grill lambchops to preferred doneness. let meat rest before serving. garnish with mango chutney. garnish sweet potatoes with mango chutney as well.
  • preheat oven to roast at 350 degrees fahrenheit. rub sweet potatoes with spices, season with s+p, sprinkle with olive oil. roast thirty minutes or til tender when pierced with the end of a paring knife.
  • warm olive oil in a large sautee pan. add butter, allow to melt into the olive oil. sautee garlic and leeks together until soft, bright green, and slightly translucent, stirring often so that the garlic does not begin to brown. season with s+p, to taste. add kale and 1/4 cup chicken or vegetable broth, stir occasionally or until fully soft and greens have lost any bitter edge to their taste. season with s+p, to taste. take off heat, toss with lemon juice and soy sauce, to taste. serve warm.

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