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Cocoa Cured Lamb Loin with Olive Pear Relish


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  


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


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.

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