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Side dish suggestions for roasted lamb?

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DaisyM Jan 6, 2009 01:31 PM

I'm having a bon voyage dinner for my daughter who will be leaving to study abroad. We'll have roasted lamb marinated in rosemary, garlic, shallots, olive oil and lemon juice. Any suggestions for great side dishes to complement the lamb? Thanks so much!

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  1. greygarious Jan 6, 2009 01:38 PM

    Creamed spinach - one of the decadent recipes that include onion, garlic, cream cheese, and parmesan. I never measure, but there are lots of this type online. If you use this or a similarly rich vegetable, I'd go with a simple rice or pilaf for the starch. Or garlic mashed potatoes - lamb and garlic are inseparable.

    1 Reply
    1. re: greygarious
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      DaisyM Jan 6, 2009 02:02 PM

      Creamed spinach...PERFECT!

    2. Will Owen Jan 6, 2009 01:46 PM

      Roasted potatoes, for sure! I use White Rose or some similar thin-skinned waxy potato, either baby ones or smallish ones cut into chunks. Parboil ten minutes, drain, dry and put into a bowl with salt, pepper and olive oil, plus any herbs you want (with a really herb-y lamb like yours I wouldn't use any). Stir them well to coat. Have an iron skillet on a shelf in the oven so that it gets good and hot. About 40 minutes before the lamb is done, dump the potatoes into the skillet and put it back into the oven. In 25 minutes take it out and turn the potatoes over, then replace. Take out and put into a serving bowl after the lamb has rested and been plattered.

      1 Reply
      1. re: Will Owen
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        DaisyM Jan 6, 2009 02:04 PM

        This sounds like such a delicious way to make potatoes. Thank you!

      2. s
        smtucker Jan 6, 2009 01:53 PM

        I love a roasted cauliflower puree under my slice of roasted lamb. The puree slurps up the juices so I don't have to lick the plate.

        1. efdee Jan 6, 2009 01:57 PM

          I make Jacques Pepin's potatoes boulangere that are like scalloped potatoes without the richness. Just thin slices of potatoes and onions softened on top of the stove, then baked with broth and thyme until they're soft and brown and have absorbed all the liquid. They would be delicious with roast lamb and greygarious' creamed spinach.

          2 Replies
          1. re: efdee
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            DaisyM Jan 6, 2009 02:04 PM

            Thank you so much! I'll make the creamed spinach, cauliflower puree, and potatoes. She'll love it!

            1. re: efdee
              Will Owen Jan 8, 2009 04:41 PM

              The old traditional boulangere recipe I have places the lamb on top of the potatoes, so that they're basted as the lamb cooks. Probably not exactly heart-friendly...Omigod, I just thought of that hymn, "washed in the blood of the lamb"! Now we're getting blasphemous here...

            2. h
              HillJ Jan 8, 2009 05:42 PM

              Asparagus
              Brussel sprouts
              Minted mashed potatoes

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