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Cocoa-Cured Lamb Loin With Olive-Pear Relish

Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish. Just make sure you’re using unsweetened!
From: bonappetit.com SERVES 4

Lamb Loin
4 small bay leaves, finely crumbled
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons natural unsweetened cocoa powder
2 teaspoons smoked paprika
2 teaspoons sugar
1 teaspoon dried thyme
1 12-oz. lamb loin, trimmed
Relish And Assembly
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small pear, cut into ¼” pieces
½ cup pitted green olives (such as Arauco or Picholine), chopped
1 teaspoon fresh thyme leaves
½ teaspoon piment d’Espelette or hot paprika
½ cup plus 1 Tbsp. olive oil
Fleur de sel or flaky sea salt (such as Maldon; 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, piment d’Espelette, 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.