INGREDIENTS
Lamb Loin:
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4 small bay leaves, finely crumbled
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1 tablespoon kosher salt
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1 teaspoon freshly ground black pepper
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2 teaspoons natural unsweetened cocoa powder
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2 teaspoons smoked paprika
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2 teaspoons sugar
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1 teaspoon dried thyme
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1 12-oz. lamb loin, trimmed
Relish and Assembly:
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1 teaspoon caraway seeds
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1 teaspoon cumin seeds
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1 teaspoon fennel seeds
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1 small D’Anjou pear, cut into ¼” pieces
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½ cup pitted green olives (such as Arauco or Picholine), chopped
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1 teaspoon fresh thyme leaves
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½ teaspoon hot paprika
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½ cup plus 1 Tbsp. olive oil
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Fleur de sel or flaky sea salt (such as Maldon; for serving)
INSTRUCTIONS
Lamb Loin:
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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:
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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.
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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.
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Serve sprinkled with fleur de sel and topped with olive-pear relish.
| Adapted from Bon Appetit