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Lamb Accompaniments for Christmas Day

c
Chuck Dec 23, 2004 09:42 PM

I'm doing a grilled leg of lamb with rosemary salt on Christmas and am kind of stumped as to what I should serve with it.

The lamb will be marinated in yogurt, garlic, rosemary, and pepper before being grilled. Sounds like a fairly simple recipe to follow and trying to come up with something different to serve with it as opposed to my standard roasted fingerling potatoes with garlic, olive oil and rosemary.

Any ideas?

  1. j
    Jim H. Dec 23, 2004 09:51 PM

    I'm doing a butterflied leg of lamb Xmas, and having cheddar potatoes au gratin.

    1. c
      Christine Dec 23, 2004 10:23 PM

      Epicurious.com is featuring some recipes from Thomas Keller this month and the herbed gnocchi recipe really made my mouth water. I'd go with a simple browned butter sauce since the rosemary on the lamb will be a predominate flavor.

      2 Replies
      1. re: Christine
        c
        Chuck Dec 24, 2004 12:22 PM

        Thanks Christine - - I'm going to have to go look for that recipe! I tried making gnocchi once and it was a complete failure but I think I'm up for the challenge again!!!

        Have you tried it yourself yet? If so, let me know how it came out - - and I'll let you know if I make it too.

        Thanks again.

        1. re: Chuck
          c
          Christine Dec 24, 2004 03:39 PM

          I haven't made them yet, Chuck, and it's not on tomorrow's menu, but I intend to make them during the week. The recipe says they'll freeze really well, and that's my kind of cooking. There's also a little video on the site of Keller cooking gnocchis, though he deviates from the recipe some. But it may help.

          Let us know if it worked out, good luck, and Merry Christmas!

      2. l
        Liser Dec 23, 2004 11:08 PM

        Since lamb is a rich and fatty meat, I'd go with something "absorbent," rather than oily. Perhaps steamed new potatoes, festively done with a white stripe down the middles and tossed with minced parsley for a nice contrast with the pink meat. Or drizzle some mint chuntney or a mint coulis.

        Another way to go is to use that East Med flavor to introduce a pilaf or a bulgur wheat side with roast pine nuts, raisins (or sultanas!) and little carmelized bits of onion in there.

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