The rest of the lamb

Pistachio Crusted Lamb Chops with Quinoa and Dwarf Blue Curled Kale (with garlic). I need to work on the crusting technique, so since it's not all sorted out I'll just give a quick narrative of the recipe.

The lamb chop coating was pistachios, fresh garlic, olive oil, cayenne, salt, and pepper. It tasted great, especially with the cayenne, and toasted up well, but didn't properly adhere to the parts of the lamb that were touching the pan, and it didn't survive cutting all that well. As for the pan, a preheated cast iron pan coated with olive oil was placed in a 500 degree oven for the cooking. About 10 min. for rare but warmed through.

If you know a way to get the crust to adhere better I'm all ears. The two things I could think of would be either to let the crust sit on the lamb a while before cooking, and/or dusting the chop with flour before coating. Maybe no olive oil?

For cooking the quinoa I'd suggest checking Google, but I just used two parts water to one part well rinsed quinoa, added a little salt, brought it all to a boil, and simmered covered for 25-30 min.

The kale is my standard kale prep. Rinsed and stemmed kale with roughly chopped garlic into a hot oiled wok. The kale should still be wet. Stir well and add some some water. Once the water is boiled off lower heat and finish cooking to your liking.

That's it for the lamb, but the freezer is not empty yet.