Are you in the process of planning a special lamb dinner for your family and friends? Has the thought of side dishes got you stumped? If so, you may want to give one of my ideas a try. Each suggestion is based on items that I’ve served over the course of my events planning career. Here they are:
Roasted Asparagus with Cheese
I have found that roasted asparagus goes nicely with lamb and it’s in season too. Furthermore, the dish is also incredibly easy to make. I tend to prepare mine with a blend of grated Parmesan, Asiago and Romano cheese. However, you could opt to use one grated cheese instead. Should you want to give it a try, there is a recipe for roasted Parmesan asparagus posted on the Betty Crocker website.
Kale and Kohlrabi
Speaking of in season vegetables, I’d also suggest that you consider serving sautéed kale with kohlrabi. Your family and friends may just find it delightful. At least I know that it has gone over well when I’ve served it with roasted lamb. If you have never made sautéed kale with kohlrabi, you can find a recipe for it posted on the Epicurious website. Although it is a good one, I tend to modify it by using pecans instead of pistachios and increasing the amount of garlic to 6 cloves.
Peas with Pancetta
Peas are also in season, so why not whip up a batch of them with some pancetta? All you really need to do is cook the peas and the pancetta separately. Then combine the two before you are ready to serve them. I’ll typically make my dish using 1 pound of peas, 1 pound of diced pancetta (sautéed), 1 cup of diced red onions (sautéed), a pinch of kosher salt and a pinch of white pepper.
Potatoes Your Way
In my experience, when it comes to roasted lamb, a side dish made from potatoes is always a safe bet. You could prepare the potatoes in a variety of ways. I have used a garlic mash, boiled red skins and au gratin dishes over the years with much success. If none of those sound good to you, garlic roasted potatoes and scalloped potatoes will also do in a pinch.
Carrots Your Way
Finally, I’d suggest that you think about serving carrots with your lamb. Like the potatoes, the carrots may be prepared in a variety of ways. For example, you could serve them with just butter or a glaze. I like to serve mine with a brown sugar glaze and chopped, candied pecans. I generally throw in the candied pecans because they are prevalent in the southern half of the United States and tend to add a bit of crunch to the dish. However, they will also add an extra layer of sweetness. Thus, if you are not a fan of sweet carrots, you may want to leave the nuts out of the equation.
Source: Personal Experience
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