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side dish for lamb

i am making a leg of lamb tomorrow..any ideas for side dishes?

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  1. Very simple.

    Baby spinach leaves, about 2 pounds. S

    Saute some galic and a tiny bit of shallot in 50/50 mix of butter and olive oil, low heat until they are translucent, not even golden.

    Put in spinach, as it wilts, dress with a little more olive oil, some balsamic vinegar, fresh ground black pepper and some kosher salt and pull it off heat just as it wilts.

    Serve hot with the juice from the pan.

    Depending on what, if any, sauce you are serving with the lamb, I like to put some fresh mint into the spinach mix. Not enough to overpower, just a simple little bit.

    Bob

    1 Reply
    1. re: Bob Mervine

      I do spinach much this way. Sometimes I will sliver the garlic...or mince...use butter/olive oil and wilt the spinach...and add a dash of soy sauce. Somehow it seems bitter to me at the end, could it be the soy? The brand? Perhaps I am better off using balsamic vinegar?
      Or if using soy, a pinch of sugar? I have a friend who did it with ssoy and it was never, ever bitter. Wondering what I am doing wrong?
      I LOVE spinach! I am glad it is back!

    2. I like the spinach idea. It is a natch. I would add red pepper flakes to the oil and maybe save mint for maybe a tabouli... also a fine side to lamb. I like a really simple to prepare couscous. Make it with chix broth and maybe pine nuts, dried cranberries, raisins, onions, herbs and maybe an accompanament of tzatziki. You can do some simple roasted potatoes (par boil them and then cut in bite sizes and mix with EVOO, herbs, S and P, garlic...) and then roast in oven.

      I like to marinate that lamb ahead in spice, lemon and oil and then set it on that grill and get it charro.

      If you do sinach, do it while the lamb rests.

      Mix in feta and some flat bread... you are in there.

      1. My family in Bordeaux always serves their gigot with two kinds of beans, "les deux haricots". String beans and small white beans served on either side of the gigot. Wonderful.

        1. I know your tomorrow has passed, but thought I'd suggest this (on our table just a couple days ago):

          Brussels sprouts, small if you can get them on the stalk, sauteed quickly in olive oil and garlic, then braised with some orange juice. It's wonderful with lamb, especially if you include some fingerling potatoes that have been braised with the B'sprouts.

          1. Try a chickpea salad with it - for 1 can rinsed canned chickpeas, 3 cloves minced garlic, a minced hot pepper, 2 green onions (scallions), sliced, 1 carrot peeled and cut into very small dice - dressed with sherry vinegar (love sherry vinegar) and olive oil, salt and pepper, a little parsley or oregano if desired. Marinated overnight if possible.
            Had this the other night with the best part of a boneless leg (the balance frozen for grinding), stripped of fat and cooked in a frying pan dusted with salt for 7 minutes each side over high heat(piece was about 2" thick - we like lamb very pink) - let rest 10-15 mins and sliced thinly against the grain.
            Sided with garlic bread - Portuguese crusty bread sliced thickly, painted with olive oil and topped with minced garlic, baked at 400 deg F for 12 mins or so.
            It was completely delicious, an enticing combination of textures and flavors, and looked great on the plate.

            1. Greek fried potatoes, or just nice baby new potatoes, boiled, then peeled of skin, then browned in a fry pan and stuck in the oven to finish with the lamb. Toss with oil and fresh lemon juice before finishing.

              1. steamed asparagus and roasted potatoes.

                1. The Carvery (restaurant) in London used to serve mashed rutabagas ("swedes") and green peas with lamb. Happily remembering that, we still do. Also mint sauce.

                  1. I just did lamb with braised kale and it was a great balance. Root veggies are great with lamb too. Just toss them in olive oil, kosher salt, pepper and fresh rosemary and roast them until tender.