Blue Javalina Grilled Lamb with Quinoa Pilaf
I met chef Kevin Stewart and his partner, Richard Cordray, at my friend Loncito Cartwright’s South Texas ranch. Kevin prepared this dish using Loncito’s grass-fed lamb and I asked for the recipe, named after Kevin and Richard’s former Marfa restaurant, Blue Javalina. Wild packs of javalinas—compact, coarse-haired, piglike animals with short snouts—roam the high plains of West Texas. Javalinas do not come in blue, nor do they make for great eating. Loncito’s lamb is a different story. His grass-fed lamb has a mild taste that appeals to even the most reluctant lamb eater. It is available at select farmers’ markets and specialty foods stores throughout Texas.
Recipe information
Yield
serves about 12
Ingredients
Lamb
Salsa
Pilaf
Preparation
Step 1
TO MAKE THE MARINADE: In a large bowl, combine the molasses, olive oil, ginger, garlic, cinnamon sticks, and 1 tablespoon pepper in a bowl. Stir in the lamb to coat; cover and refrigerate for at least 6 hours or overnight.
Step 2
TO MAKE THE SALSA: In a large bowl, combine the peaches, onion, cilantro, jalapeños, Key lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and let the mixture stand at room temperature for at least 1 hour.
Step 3
TO MAKE THE PILAF: In a saucepan, bring the 6 cups water to a rapid boil over high heat; add the quinoa and salt and decrease the heat to medium-low. Cover and cook until fluffy and the water has evaporated, about 20 minutes. Set aside. To toast the pecans, heat a skillet over medium-high heat, add the pecans, and keep them moving until they begin to darken slightly and become fragrant, about 6 minutes. Transfer to a bowl to cool. In the work bowl of a food processor fitted with the metal blade, pulse the nuts 6 to 8 times to chop coarsely.
Step 4
TO GRILL THE LAMB: Prepare an outdoor grill. Remove the lamb from the marinade, pat dry with paper towels (do not skip this step), and season with 1 tablespoon salt. Pour the remaining marinade into a saucepan, bring it to a boil over medium-high heat, and reduce by at least half; set aside. Grill the lamb over medium-high heat to desired doneness. (I like it medium-rare.) Cut the lamb into bite-size pieces.
Step 5
TO ASSEMBLE THE DISH: In a very large ceramic or glass bowl, combine the salsa (with juices), quinoa, and toasted pecans. Spoon the lamb over the pilaf or stir it in, drizzle with the marinade reduction, and garnish with cilantro sprigs. Serve warm or at room temperature.
do it early
Step 6
Quinoa pilaf can be made up to 1 day in advance, covered, and refrigerated. The salsa is best made the day it is served. Grill the lamb the day you plan to serve it and add it to the warmed pilaf.
tip
Step 7
Kevin advises using dried apricots if fresh peaches are not in season. Reconstitute by soaking the apricot halves in hot water for about 1 hour. Quarter or coarsely chop them and add to the salad. You can find pomegranate molasses at Middle Eastern or specialty markets.
