Blue Javalina Grilled Lamb with Quinoa Pilaf

Name: Blue Javalina Grilled Lamb with Quinoa Pilaf
Yield: serves about 12
Ingredients: 1 (12-ounce) bottle pomegranate molasses; 1/3 cup extra-virgin olive oil; 1/4 cup finely chopped fresh ginger root (about a 3-inch piece); 3 or 4 cloves garlic, crushed; 3 or 4 whole cinnamon sticks; 1 tablespoon freshly ground black pepper; 3 to 4 pounds lamb stew meat (leg), cut in strips for grilling; 1 tablespoon kosher salt, for grilling; 6 medium-large fresh ripe peaches, diced (peel only if the skins are tough); 1/2 large purple onion, finely chopped; 1/4 cup firmly packed, coarsely chopped fresh cilantro, plus a few sprigs to garnish the finished dish; 2 jalapeño chiles, stemmed, seeded, and finely chopped; 2 tablespoons freshly squeezed Key lime juice (about 2 Key limes); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 6 cups water; 1 (12-ounce) box quinoa (preferably Ancient Harvest), pan-toasted; Generous pinch of kosher salt; 2 1/2 cups whole pecans (preferably Texas Hill Country nuts)

December 14, 2011

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.

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