>>7305363
A roast is my first choice.

>>7305363
Looks like a variation of herbes salées.. I would use it on roasts, in soups or in mashed potatoes... Basically use it as the salt component in your recipe.

>>7305363
Finely dice 2 large bunches of fresh parsley, then add these ground up spices:
1 tsp allspice
1/2 tsp white pepper
1/2 tsp coriander

Add this mix with 1 tbsp of your salt blend in a large mixing bowl. Shuffle everything around until the parsley flakes are evenly coated. Get 2-3 pounds of ground lamb or beef & start mashing it in with the spices. Keep folding the flesh on itself until the coloring is uniform & the parsley bits are interspersed throughout.

Stick the bowl in the fridge or other cold spot for 30 mins.
Then grill some patties, skewers or steaks & roast some garlic. Dip it in hummous, wrab it in pita or break chunks of it in salad--it's heaven.