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.

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Moroccan style colorado lamb loin from Chef Chris Coombs

Tabbouleh

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.

Lamb Spice

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.

Raita

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