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Feb 13, 2008 10:04 AM

Veggie sides w/lamb tenderloins

Looking for a fresh idea to serve with lamb tenderloins tonight. I often serve spinach or french beans with lamb, but would like to try something new. Starch will likely be rice pilav.


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  1. How do you cook the lamb? As a non-lamb eater married to a lamb-lover, I'm an expert at matching a delicious side dish (that I will love) with the meat (which he will love).

    3 Replies
    1. re: katecm

      katecm, I was just going to pan-sear & maybe finish off in the oven if necessary. Perhaps marinate a bit beforehand w/olive oil, garlic, thyme, rosemary... the usual suspects '-)

      1. re: linguafood

        Well, then perhaps take it a step further than spinach and do some sauteed kale or chard. I think the added texture and bitterness would go nicely. Are you averse to anchovies? I like to warm up some oil in a big pan, sautee about two anchovies until they disintegrate, toss in some crushed red pepper and garlic for about 30 seconds, and then start wilting the greens in. Once wilted, salt and pepper. There's a lot of flavor in there!

        Another fun thing would be braised endives or leeks - just sautee them a bit in some butter, cover with a bit of stock, cover and cook for about 20 minutes. They're lovely.

        Or perhaps brussels sprouts, either roasted with oil, salt, pepper and shallots or sauteed in a bit of bacon.

        I definitely think that with your preparation, earthy would be a nice way to go.

        1. re: katecm

          I absolutely love braised endives... that's a great suggestion, and I like the other ones as well.

          Whew, now I have to make a decision. Not my forte, either '-). Thanks so much, though!!!

    2. I always do roasted parsnips with lamb. peel and quarter, then splash w/ ooil, and mix with crushed garlic, salt, pepper and if you have it fresh rosemary (although it's just as fab without). Roast in a hot oven and toss periodically to keep them browning on all sides, they don't take long to cook. yum!

      1. How about asparagus. Heat some olive oil in a saute pan and toss in two or three cloves of crushed garlic to flavor the oil. Add asparagus and shake until it begins to brown then toss in a tsp of soy sauce and a little water and cover until the asparagus is at the desired degree of tenderness. It will be only a few mins. Serve the lamb ontop of the aspargus. If yoy don't do a marinade transfer the cooked lmb to a latter and tent with foil. Add chopped garlic an rosemary (preferably fresh) to the pan over med high heat for about 30 secs then add 1/2 cup red wine and reduce to a couple of tbsps. Add 1/2 c chicken stock and reduece to 1/4 c. Take off of the heat and stir in 2 tbs soft butter a bit at a time to thicken the sauce. This is also very good on chicken.

        2 Replies
        1. re: The Old Broad

          Second the asparagus idea. I roast asparagus, much easier than sauteeing and makes less mess. I have an Advantium oven and this turns out perfect but you can do in regular oven. If you have convection, even better. Wash, trim and dry asparagus very well. Place in one layer on greased cookie sheet with sides. Sprink a little EVOO, fresh lemon juice, pepper and kosher salt. Gresh garlic is optional or diced shallots. Roast in preheated 425 oven for 15-20 min turning a couple of times (if you have more than 1 lb., may take a little longer). This is also very good at room temperature.

          Also enjoy small new potatoes roasted in this fashion. Parboil potatoes for 10-12 min, dry really well. Again, greased cookie sheet, sprinkle with EVOO, kosher salt, fresh rosemary or basil, s & pepper. Again, fresh garlic or diced shallots are optional. Roast for 20-30 min tossing several times in preheated 425 oven.

          1. re: Diane in Bexley

            We eat lamb a lot. It's our absolute favorite meat. I like to serve grilled or pan fried eggplant topped with feta. I also do roasted potatos with lemon and rosemary Roasted garlic mashed potato's I some times do red yellow and orange bells tossed with evoo and garlic the pan roasted
            and sometimes just grilled tomato halfs with bread crumbs herbs and grated cheese.

        2. I'm a big fan of serving a roasted or grilled vegetable ratatouille with lamb...which would go well with rice pilaf as well. Often top the ratatouille with Greek yogurt and pine nuts, which, with a starch and green salad, makes the meal vegetarian-friendly if needed...

          2 Replies
          1. re: ItinerantKitchenElf

            Funny, I ended up making a ratatouille, albeit non-grilled. I also wanted to top it off w/feta, but we had so much loin & pilaf that adding cheese seemed kinda ridiculous... but the ratatouille was delish on its own.

            1. re: linguafood

              Yeah, I end up topping the ratatouille with dairy (yogurt, feta, goat cheese) primarily when I'm feeding meat and non-meat eaters at the same meal. Lamb is rich enough on its own, for the carnivores...glad it was delish!

          2. Tonight we did lamb with mushroom risotto (ok, maybe this doesn't qualify as a veg), and a shaved fennel & red onion salad.