What side dish to serve with lamb?
I'm making a simple recipe for lamb shoulders - a rub of curry powder, s&p, browned, then baked for a few minutes.
In the past, I've prepared it with a side of smashed peas (peas, shallots, mint, lemon juice, etc), but I'm looking for something new and easy.
What do you eat with your lamb?
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16 Comments:
I like to do an orzo salad.
Boil orzo in salted water. Add any/all of:
Chopped Parsley
Chopped Dill
Chopped Garlic
Calamata Olives (pitted)
Roasted Peppers
Feta Cheese in small cubes
Diced plum tomatoes
Olive Oil
S&P
Lemon Juice
I really detest mint but you can add some if you like it. (As long as you don't tell me...LOL.)
chiff0nade at 2:56PM on 05/29/08
A salad of arugula and/or other "bitter" greens.
A salad of tomatoes (or citrus) with onions and greens.
Green rice with some lemon juice in it.
Blue Iris at 2:59PM on 05/29/08
Cous-cous
nelson5757 at 3:29PM on 05/29/08
A pine nut rice pilaf: Long-grain white rice cooked with pine nuts, preferably toasted ones, salt, slivered garlic and a bit of olive oil. Once it's done and fluffy, stir in some thiny sliced scallions, some lemon juice and chopped mint leaves (maybe some peas too?).
Or you can do a yogurt/mint/pea pasta (recipe here)
Blue Iris's citrus salad with onions and greens sounds pretty good too!
bitchincamero at 3:43PM on 05/29/08
Oooh I'll try smashed potatoes with peas next time!
Collard greens/Spinach/Kale steamed with EVOO, garlic, lemon, and add fresh scallions and fresh mints at the end.
hungrychristel at 3:45PM on 05/29/08
@bitchincamero: Can you try your link again? I'd like to try that tonight! Thanks.
Blue Iris at 3:52PM on 05/29/08
@Blue Iris - Not sure why that link isn't working. Here it is again:
yogurt/mint/pea pasta
bitchincamero at 4:27PM on 05/29/08
These are all great ideas, and simple. The only problem now is choosing just one....
savecara at 4:37PM on 05/29/08
@bitchincamero: I think it's a cookie blocker on this computer which is set up for my work. I am going to try it anyway. I like to improvise while cooking. Thanks for the idea.
Blue Iris at 4:59PM on 05/29/08
Tabbouleh:
Bulgur, flat leaf parsley, tomato, garlic, lemon juice, olive oil, s&p.
I like the versions that have a little bulgur and a ton of parsley & lemon juice. So it's a nice light refreshing side salad.
Some grilled pitas.
Some char-grilled or roasted tomatoes and onions; just olive oil, s&p.
Something with yogurt and mint...bitchincamero's suggestion sounds good.
wookie at 5:58PM on 05/29/08
@Blue Iris: Ohh - yay! Hope it turns out well!
bitchincamero at 6:56PM on 05/29/08
Grilled pita and yogurt/cucumber sauce. Seems the mint thing is everywhere today! EEK!
izatryt at 7:23PM on 05/29/08
Tri Colore Orzo
The flavors are really excellent if you let it refrigerate for a few hours, which makes it an ideal potluck/picnic/make-ahead dish. The key to the flavor is: taste, season, re-taste, re-season. Repeat. The perfect balance of olive oil, salt and pepper is crucial.
Ingredients
1 lb. orzo pasta
3 Tbs. extra-virgin olive oil, plus 1/4 C.
3/4 cup crumbled feta cheese
1/2 C. sun-dried tomatoes, sliced in strips
12 fresh basil leaves, torn
1/4 C. toasted pine nuts
3 Tbs. lemon juice
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
Directions
Prepare pasta according to package. When cooked al dente, drain completely. Spread orzo onto a baking sheet and add 3 Tbs. oil. Mix together and let cool completely.
When orzo is cool, put into a medium bowl. Add remaining ingredients and mix to combine. Garnish with basil sprigs.
May be refrigerated for hours before serving.
Recipe inspired by Tri-Colore Orzo by Giada De Laurentiis
Hillary
Chew on That
Chew on That at 2:21PM on 05/30/08
I usually go with scalloped potatoes
1stmakearoux at 2:37PM on 05/30/08
I grew up eating lamb chops about once every two months in the summer ... my dad would a rack of lamb (usually from the rib I believe) and have them sliced so that they were fairly thin. He would then grill them with salt, pepper and garlic. My mom would make a box of long grain and wild rice to go with it (I like the Near East Herb and Garlic variety as it is very flavorful but not over-powering.) She also would make a bunch of broccoli. My mom would boil the broccoli until it was tender and then would pour melted butter and lemon juice over the top. It was so tasty that my mouth is watering just thinking about it ... it's been about a year and a half since I could afford lamb.
hsanch1 at 1:45PM on 05/31/08
Cous Cous would go well with lamb. A little savory/sweet to balance out the stronger taste of the lamb.
Martini at 12:38PM on 06/03/08