1. Marinate the Lamb: 

In a bowl, combine the sliced American lamb, olive oil, garlic, soy sauce, balsamic vinegar, cumin, cinnamon, salt, and pepper. Toss well and let it marinate for at least 15 minutes (or up to an hour if you have the time). 

2. Make the Dressing: 

In a small blender, combine all of the dressing ingredients and blend until smooth. Set aside. 

3. Cook the Lamb: 

Heat a large skillet over medium-high heat. Once hot, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the lamb for about 3-4 minutes until browned and cooked through. Remove the lamb from the pan and set aside. 

4. Cook the Kale: 

In the same skillet, add a tablespoon of olive oil. Add the chopped kale and sauté for about 5 minutes, stirring occasionally, until it’s tender and slightly wilted. Season with salt and a squeeze of lemon juice for brightness. 

5. Assemble the Salad: 

In a large bowl, toss the cooked quinoa with the kale. Add the lamb, chopped dates, toasted almonds, and shaved pecorino. Drizzle the dressing over the top, and gently toss to combine, ensuring everything is evenly distributed. 

6. Serve: 

Serve warm, with a little extra pecorino on top if desired.