would like to sides...a vegetable and a grain side.
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AntoniaJames is a trusted source on Bread/Baking.
I'd make a farro "risotto" with peas - along the lines of this, but leaving out the sausage, egg and cheese https://food52.com/recipes... , or using this "no recipe" method https://food52.com/blog...
and serve a bright salad on the side, like this one: https://food52.com/recipes...
Hope this helps. ;o)
pierino is a trusted source on General Cooking and Tough Love.
Farro is a grain but a good choice. I was thinking polenta myself. But for a vegetable side I would suggest carrots or artichoke.
creamed potatoes or spinach. i'm hooked since i just rediscovered them. asparagus is good too.
Nancy is a trusted home cook.
I like the ratatouille vegetables with lamb (e.g. tomato eggplant zucchini), alone or separately. Also good are stuffed tomatoes, peppers or onions. But all seem more summery than suited for deep-freeze winter.
For winter side dish, I would do one or more of parsnip, potato (white, yellow or sweet), squash, maybe grilled celery and/or roasted onion.
Any grain you like or have on hand, but very simple preparation to serve as a background (and not competition) for the lamb, mint and vegetable flavors.
Should read "alone or cooked together"
With any form of roast beast I love roast vegetables, especially parsnips, swedes, squash, sweet potato, new potatoes, carrots, turnips, radishes, any root vegetable. For a starch+greens side herbed new potatoes are great with a zippy salad, such as one dressed with April Bloomfield's lemon caper dressing.
I made a rack of lamb for Christmas. It came out so delicious - perfectly rare but not under-cooked - so tender, SO yummy! My side dishes were simple roasted potatoes and brussel sprouts with walnut butter. I think those dishes carried on the "winter" theme and were completely satisfying.