What are some simple, elegant sides to serve with lamb?

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15 Comments

krusher June 15, 2013
I must confess I have never eaten lamb in Asia. Never seen a lamb grazing in any country either. How do you prepare it?
 
savorthis June 15, 2013
My brother-in-law spent time in China and had a cumin lamb he raved about. After many attempts I made a dish he said was just right : http://food52.com/recipes/21918-szechuan-lambypops-with-cilantro-chimichurri. I also have made this dish for years: http://www.epicurious.com/recipes/food/views/Paniolo-Rack-of-Lamb-14247. The sauce is just amazing.
 
amysarah June 15, 2013
I don't know if this helps, but I've had lamb in restaurants in NYC that did Hunan cooking (there used to be a place on the east side, near the UN, that was known for a delicious crispy lamb dish.) So maybe Google Hunan style cooking.
 
pierino June 15, 2013
Another source for Hunan style lamb is Fuschia Dunlop's "Revolutionary Chinese Cookbook". The Great Helmsman, Chairman Mao came from Hunan. Dunlop is one of the most acclaimed Western writers on Chinese cuisine. The book has only two lamb recipes but one of them might be what you are seeking.
 
savorthis June 13, 2013
I usually make an asian lamb so I serve it with roasted sweet potatoes or a black bean zucchini noodle salad. But when I do an herb or mustardy lamb I love it with a herbed farro salad inspired by Yotam Ottolenghi. You basically take piles of the best herbs you can find (I often use tarragon, parsley, basil) and blend them with a bit of olive oil. Toss some cooked farro with the herb paste and mix in toasted pistachios, caramelized onions and a pile of greens (fresh peas would also be great).
 
ChefJune June 13, 2013
At this time of year, there are so many choices from among the beautiful vegetables that are beginning to crowd the markets. This ragout of peas and artichokes is one of my favorites, and can be done ahead. http://food52.com/recipes/4070-ragout-of-peas-and-artichokes. In the winter I adore a rich Gratin Dauphinoise with lamb, but in the summer a lighter, roasted potatoes, garlic and mushrooms is a better accompaniment to the meat than a heavy gratin. And ratatouille would also be delicious.
 
sexyLAMBCHOPx June 13, 2013
Ina Gartner has a great tabbouleh recipe that is a nice side dish with lamb. I've made this recipe several times. http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html Also, a simple roasted potato and pea salad with butter & mint.
 
amysarah June 13, 2013
With roast lamb (or pork) in the summer, I always like Ratatouille, made ahead and served room temp. Lately I've been switching it up with Caponata (Ratatouille's Italian eggplant cousin, with a sweet/sour flavor, capers, pine nuts, dried currants, etc.)I also think simple roast potatoes go well here - small ones, roast with a little olive oil, rosemary, s/p & whole garlic cloves; in warm weather, I often cut up a lemon or two, squeeze the juice over the potatoes with the seasoning, then scatter the chunks amidst the spuds. They add a fresh flavor and get all roasty caramelized - nice compliment for the lamb. Add a green salad, and I'd call that a delicious meal!
 
pierino June 13, 2013
Ratatouille is a good idea (although to do it the traditional way you'll need four separate pans) and it looks really nice next to the lamb. Excellent color and complimentary flavors.
 

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Bevi June 13, 2013
Baby roasted potatoes with rosemary are lovely with lamb.
 
pierino June 13, 2013
...or for presentation a potato gratin dauphinoise. The ingredients are pretty simple but you have to be able to slice the potatoes very thin.
 
boulangere June 13, 2013
Very traditional are cannellini beans cooked with rosemary and garlic.
 
PazzoNico June 13, 2013
Couscous goes really well with lamb. Maybe a cold, mint couscous salad. Add in some chopped cucumbers, tomatoes, red bells, etc. Maybe some pine nuts. Mint, parsley, lemon, olive oil, S&P.

(Plus it can be made ahead; it's better after it sits a while anyway).
 
bdillon June 12, 2013
We skip the mint on the lamb and put it next to the lamb. Minted English Peas or a Warm Greek Potato Salad immediately come to mind. There are many ways to accomplish this with vegetables. Tzatziki sauce is usually immediately next to our lamb.
 
petitbleu June 12, 2013
Find the most lovely vegetables at your local farmer's market and go from there. Here, the fava beans look amazing, so I might go with a simple fava bean braise (good olive oil, salt, pepper, lemon juice). Or perhaps green peas with butter and mint. Can you find good artichokes where you are? Halved and roasted baby artichokes or larger, braised artichokes are the height of simplicity and elegance.
 
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