- 4
Ingredients
- small bay leaves, finely crumbled
- kosher salt
- freshly ground black pepper
- natural unsweetened cocoa powder
- smoked paprika
- sugar
- dried thyme
- 12-oz. lamb loin, trimmed
- caraway seeds
- cumin seeds
- fennel seeds
- small pear, cut into 1/4” pieces
- pitted green olives (such as Arauco or Picholine), chopped
- fresh thyme leaves
- piment d’Espelette or hot paprika
- plus 1 Tbsp. olive oil
- Fleur de sel or flaky sea salt (such as Maldon; for serving)
Preparation
Step 1
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.
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.