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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.
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2
Stir in the lamb to coat; cover and refrigerate for at least 6 hours or overnight.
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3
TO MAKE THE SALSA: In a large bowl, combine the peaches, onion, cilantro, jalapenos, 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.
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4
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.
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5
Cover and cook until fluffy and the water has evaporated, about 20 minutes.
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6
Set aside.
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7
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.
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8
Transfer to a bowl to cool.
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9
In the work bowl of a food processor fitted with the metal blade, pulse the nuts 6 to 8 times to chop coarsely.
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10
TO GRILL THE LAMB: Prepare an outdoor grill.
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11
Remove the lamb from the marinade, pat dry with paper towels (do not skip this step), and season with 1 tablespoon salt.
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12
Pour the remaining marinade into a saucepan, bring it to a boil over medium-high heat, and reduce by at least half; set aside.
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13
Grill the lamb over medium-high heat to desired doneness.
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14
(I like it medium-rare.)
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15
Cut the lamb into bite-size pieces.
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16
TO ASSEMBLE THE DISH: In a very large ceramic or glass bowl, combine the salsa (with juices), quinoa, and toasted pecans.
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17
Spoon the lamb over the pilaf or stir it in, drizzle with the marinade reduction, and garnish with cilantro sprigs.
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18
Serve warm or at room temperature.
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19
Quinoa pilaf can be made up to 1 day in advance, covered, and refrigerated.
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20
The salsa is best made the day it is served.
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21
Grill the lamb the day you plan to serve it and add it to the warmed pilaf.
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22
Kevin advises using dried apricots if fresh peaches are not in season.
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23
Reconstitute by soaking the apricot halves in hot water for about 1 hour.
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24
Quarter or coarsely chop them and add to the salad.
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25
You can find pomegranate molasses at Middle Eastern or specialty markets.
