Name: Cocoa-Cured Lamb Loin with Olive-Pear Relish
Yield: 4 appetizer
Ingredients: 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; 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)

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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!

Recipe notes