I am planning a formal dinner party and need some advice regarding a vegetable pairing. I am pairing herb roast leg if lamb with a persian ri

I also have an Italian tuna recipe (using Oregon-caught albacore loins ) that has a rich caper, anchovy, garlic marinade. I'd like to pair that with a simpler vegetable dish. Any advice? There is also a citrus , fennel , mixed-green salad accompanying all.
Thanks

  • Posted by: boxer
  • February 8, 2014
  • 1433 views
  • 4 Comments

4 Comments

LE B. February 9, 2014
is your persian rice a little sweet, w/ orange zest, barberries, nuts? if so, i would stay away from sweetness in your veggies. With both the lamb and the fish, i think a sauteed garlic spinach (or chard or kale) w/ lemon juice would offer a particularly healthy and visually appealing option to be shared by both entrees.
And it cooks up sooo fast that you can stir fry it just before you plate.
 
mickle February 8, 2014
I would use either butternut squash cubed with a little golden brown sugar roasted and topped with some dried cranberries and toasted pecans or acorn squash sliced in rings and roasted drizzled with a little BR Kohn orange oil and topped with candied ginger and toasted walnuts
 
amysarah February 8, 2014
First, this sounds like such an excellent dinner! Love lamb with Persian rice dishes, and the citrus/fennel salad is a great match and foil for both the tuna and the lamb. Since you're doing rice with the lamb, I'd roast small potatoes - fingerlings maybe - to serve with the tuna (toss them with olive oil, garlic, s&p, fresh oregano and maybe some lemon slices before roasting - good flavors alongside the anchovy/garlic/caper tuna marinade.) I want to eat all of this right now!
 
ATG117 February 8, 2014
How about roasted carrots? They're one of my seasonal favorites. I like to make a version with cumin (check out Merrill's recipe on this site, based on a dish at ABC). My only concern is that they may compete with the tuna flavor profile. So if you're definitely serving the tuna, along with the lamb, I might go with these: http://food52.com/recipes/25976-carrots-with-honey
 
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