Skip to content
Cart 0 items: $0.00

Cocoa-Cured Lamb Loin with Olive-Pear Relish

Cocoa-Cured Lamb Loin with Olive-Pear Relish
Recipe Date:
October 26, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 4 small bay leaves, finely crumbled
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tsps natural unsweetened cocoa powder
  • 2 tsps smoked paprika
  • 2 tsps smoked paprika
  • 1 tsp dried thyme
  • 1 12-oz. lamb loin, trimmed
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 small pear, cut into ¼” pieces
  • 1/2 cup pitted green olives (such as Arauco or Picholine), chopped
  • 1 tsp fresh thyme leaves
  • 1/2 tsp piment d’Espelette or hot paprika
  • 1/2 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.