Summer Recipe Series with Jenny Johnson presented by the BCAE. Chef and Owner of Deuxave, dbar and Boston Chops, Chris Coombs, makes a lamb spice and tabbouleh that you can recreate at home.
1 cup bulgur 1 cup quinoa 3 cups water 1 teaspoon salt 1/3 cup chopped cilantro 1/3 cup chopped parsley ¼ cup chopped mint 2 Roma tomatoes, seeded and diced 1 English cucumber, seeded and diced 1 clove garlic 2 tablespoons lemon juice 2 tablespoons lime juice ½ cup EVOO ½ teaspoon sp ground coriander ½ teaspoon ground cumin ¼ teaspoon espelette
Rinse quinoa and bulgur in a fine mesh strainer until the water runs clear. Place quinoa, bulgur, water and 1 tsp salt together in a rice cooker. Set to cook. When finished, chill the grains completely. To the chilled grains add cilantro, parsley, mint, tomato and cucumber. Use a microplane to add the garlic. Season this salad with lemon juice, lime juice, EVOO, spices and salt to taste.
1 teaspoon coriander 1 ½ teaspoon cumin 1 ½ teaspoon fennel seed 1 teaspoon mustard seeds ¼ teaspoon turmeric
Toast all whole spices. Cool and grind. Use as needed with salt to season lamb loin.
1 cup Greek yogurt ½ cup red onion, small diced 1 cup English cucumber, seeded and small diced 2 tablespoons chopped parsley 2 tablespoons chopped cilantro 1 tablespoons chopped mint 1 teaspoon lemon juice 1 teaspoon lime juice ¼ teaspoon coriander ¼ teaspoon cumin ¼ teaspoon cinnamon ¼ teaspoon cardamom
Combine all ingredients and season to taste with salt.
Watermelon & Cucumber Salad
2 cups large diced watermelon 1 cup sliced Persian cucumbers 1 tablespoon harissa 2 tablespoons EVOO 2 teaspoons lemon juice