Friends from Indiana are coming in, so I’m fixing pan broiled porkchops, baked sweet potatoes, steamed asparagus, unwrapping a loaf of seven grain bread from the bakery and 'nanner pudding for dessert. Oh, yeah, smoked gouda and cracked wheat and black pepper crackers for noshes before dinner and a nice bottle of gewurztraminer to go with.
Mmmmm. Quiche and wine! I’ll be right over! 
Lamb burgers, made with kebab spices, served with sliced avocado on the side.
I’m glad someone appreciates it! Actually, it turned out well.
Roomie has chicken enchiladas in the oven, and refried beans on the stove, and chips and salsa on the counter. Should be done at 19:30 (half an hour from now).
How about a recipe? I usually just mix lamb with minced parsley, minced garlic, salt, pepper, and cayenne pepper. Couscous on the side.
1 pound ground lamb
4 cloves garlic, minced
3 TBSP minced onion
1/4 cup chopped cilantro
1 TBSP ground coriander
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp cayenne
1/4 tsp ground mustard
1/4 tsp pepper
salt
And ya mix 'em all tagedda. We ended up having couscous instead of avocado.
Hm. I have all of that except for the cilantro. (And I’m almost out of fresh garlic.) I’ll give it a try.
By ‘ground mustard’, I assume you mean seeds? I have some, but haven’t used them yet. I have a ‘mortar and pestle’ for grinding spices. The mortar is a bowl shaped like a Japanese rice bowl, and it has a rough-textured interior. The pestle is wood. Or I can just use the spice-dedicated electric coffee grinder.
I just buy a small jar of ground mustard at the market. You can use mint instead of cilantro, or probably even parsley, depending on what taste you like. Mint is traditional in this sort of food. This is really a kebab recipe rather than what you usually find for lamb burgers. I just like the flavors. I’ve also seen them prepared in a Greek style with feta and Greek spices.
Though I use parsley when I make lamb, I generally find it boring. I’ll do the cilantro!
Roomie was looking for my cilantro yesterday, but she didn’t think she’d know it in the spice bag. (I keep my spices in zip-top bags, inside of zip-top bags. I do label most of them.) But cilantro is one of those herbs I always get fresh.
I was thinking that your recipe would be good stuck onto skewers and thrown on the barbie.
I knew we were going to be busy, busy, busy all day (and we were!) so before we left the apartment this morning, I put some pork chops in the slow cooker; I just seasoned them with salt, pepper and a Country Herb blend that I like, and poured in about 1/2C of chicken stock. Just got home, they are falling-apart tender, so I added some bottled barbecue sauce and turned the heat down to warm. In a little while I’m going to make some cole slaw to go with it, and bake off some frozen biscuits. For dessert, we’re having strawberry shortcakes; the strawberries at Kroger were gorgeous today!
Grilled cheeseburgers and baked fries for dinner. I always make baked fries from scratch, but Mr Rebo brought some frozen seasoned fries home the other day, and they are AWESOME! From WalMart of all places.
I usually just form them into turd-sized lumps by squeezing them in my fist. Then fry them up in a bit of oil and serve with saffron rice sprinkled with toasted almonds. Skewered would be good, also.
My own pea soup. My trick is to add a glob of mint chutney and stir it in at the last minute. You don’t really taste the chutney but it balances the pea and ham well.
The ground lamb is defrosting.
Another busy, busy afternoon! I had a chuck roast in the freezer, and had read (I think on here) that a chuck roast in the slow cooker with a can of whole berry cranberry sauce and some onion soup mix made a tasty roast.
I found similar recipes all over the 'net, so someone must like it, and I had all the key ingredients! So I thawed the roast (in the microwave), seasoned with salt and pepper and popped into the slow cooker with the cranberry sauce and soup mix.
I will serve a steamed veggie blend of green beans and roasted red potatoes with butter rosemary sauce. Depending on how much sauce the roast ends up with, I’m also considering serving some brown rice or buttered egg noodles.
Homemade lasagna. Eating it right now. MMMMMMMMMMMMM…
Today I made some of those kale chips I’ve been hearing about lately. Bite-size pieces of kale, drizzled with olive oil and kosher salt, and roasted in the oven until crispy. I liked them- they were very crispy and tasty. My friend that was visiting didn’t like them, but my 12 year-old son did. Tasty, and good for you. Vegetable aren’t* that* bad! 
I’ve decided I’ll just pan-fry them in a cast-iron skillet. I did roll them into little turds, though. I used your recipe, but approximated some things. Like, I measured the coriander and allspice before I ground them. There are more onions than called for, and a little more cilantro.
The meatballs are in the fridge, and I’ll start cooking after roomie finishes her homework. I have three flavours of couscous to choose from, and some half-cobs of corn.
Order-in pizza tonight, after three hours of yardwork. Cappocolo pizza from Pizzicato. And I think a beer is in order, probably a Full Sail Sessions lager.
I’m going simple tonight; 8 oz. Angus Ribeye, medium-rare, brushed with Worcestshire sauce and a rub of onion salt, black pepper, garlic, paprika and I’ll serve it with baby portabello mushrooms sauteed in butter, onion salt and garlic.