Cocoa Cured Lamb Loin with Olive Pear Relish
Ingredients
4 small bay leaves finely crumbled
1 Tb Kosher Salt
2 tsp unsweetened cocoa powder
2 tsp smoked paprika
2 tsp sugar
1 tsp dried thyme
1 12 oz. lamb loin trimmed
Relish & Assembly
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 small pear cut into ¼ inch pieces
½ cup pitted green olives, chopped
1 tsp fresh thyme leaves
½ tsp hot paprika
½ cup 1 tsp olive oil
Flaky sea salt for serving
LAMB LOIN
Combine bay leaves, salt, pepper, cocoa powder, paprika, sugar, and thyme in a small bowl. Rub all over lamb loin, cover, and chill at least 4 hours and up to 24 hours. RELISH AND
ASSEMBLY
Toast caraway seeds in a small dry skillet over medium-high heat, tossing pan often, until fragrant, about 2 minutes; transfer to a medium bowl. Repeat with cumin and fennel seeds. Add pear, olives, thyme, hot paprika, and ½ cup oil to bowl; toss to combine. Set aside. · Prepare grill for medium-high heat. Drizzle lamb with remaining 1 Tbsp. oil; grill, turning occasionally, until cooked to desired doneness, 6–8 minutes for medium-rare, or an instant-read thermometer inserted into the center registers 125°. Transfer to a cutting board; let rest at least 5 minutes before thinly slicing. Serve sprinkled with fleur de sel and topped with olive-pear relish.