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Our Best Side Dishes for Lamb

Our Best Side Dishes for Lamb

Updated March 14, 2017

Credit: Leigh Beisch; Styling: Merilee Bordin

With Spring in the air, it’s the perfect time to get into the kitchen and prepare lamb— an underestimated protein that's a favorite around the world. The delicate flavor and tenderness of lamb make it delicious dinner option that's even suitable for company during the holidays. Haven't tried it? You just need the right sides to serve it with. We have something for your table, whether that's an authentic Moroccan or Israeli dish, or pasta and Spring vegetables.

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Hasselback Beets with Tangy Dill Sauce and Caraway

Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky

Hasselback Beets with Tangy Dill Sauce and Caraway Recipe

Elevate sweet, earthy beets into a show-stopping side dish with a bold but balanced Eastern European flavor profile and a little hasselback magic. A handy trick for hasselbacking is to place your beets between the handles of two wooden spoons or two chopsticks in order to cut the slices well into each beet, but not all the way through to the cutting board.

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Silky-Smooth Mashed Potatoes

Credit: Caitlin Bensel

Silky-Smooth Mashed Potatoes Recipe

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Haricots Verts with Warm Bacon Vinaigrette

Credit: Ellen Silverman; Styling: Toni Brogan

Haricots Verts with Warm Bacon Vinaigrette Recipe

Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.

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Farro Salad with Peas, Pancetta, and Radishes

Credit: Jennifer Davick; Styling: Linda Hirst

Farro Salad with Peas, Pancetta, and Radishes Recipe

Toss farro with a radish, peas, pancetta, arugula, and a honey-lemon dressing. This gorgeous captures the vibrance of Spring.

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Potato and Leek Gratin

Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Potato and Leek Gratin Recipe

Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust.

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White Beans with Sorrel Pesto

Credit: Thomas J. Story

White Beans with Sorrel Pesto Recipe

Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers' markets often carry it from spring into early fall, depending on where you live. If you can't find it, swap in basil.

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Greek-Style Couscous

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Greek-Style Couscous Recipe

Simple is delicious. Cucumber, tomato, oregano, and feta combine for a flavorful, familiar couscous dish.

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Braised Leeks with Parmesan

Credit: Jennifer Causey

Braised Leeks with Parmesan Recipe

We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami wallop, making for a supremely satisfying side.

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Pasta Shells with Spring Vegetables

Credit: Alison Miksch; Styling: Caroline M. Cunningham

Pasta Shells with Spring Vegetables Recipe

Use a crowd-pleasing base, such as pasta shells, when serving special Spring veggies like asparagus and sugar snap peas and tendrils. Creamy ricotta, tender noodles, and crisp veggies make this dish a winner.

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Farro, Mushroom, and Walnut Pilaf

Credit: Jennifer Causey

Farro, Mushroom, and Walnut Pilaf Recipe

No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.

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Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

Credit: Jennifer Causey Styling: Heather Chadduck Hillegas

Sauteed Sugar Snap Peas with Chile, Lemon, and Mint Recipe

Mint adds freshness and pairs well with the peas, but you could substitute oregano or thyme if your prefer. Keep the lemon, it adds a zing that can't be replaced.

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Garlic-Herb Shoestring Fries

Credit: Greg DuPree

Garlic-Herb Shoestring Fries Recipe

These irresistible oven fries are inspired by April Bloomfield's iconic version at The Spotted Pig restaurant in New York City.

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Celery, Apple, and Almond Salad

Credit: Jennifer Causey

Celery, Apple, and Almond Salad Recipe

Crunch rules in this fall salad. Cut the celery on a diagonal for long, thin slices that will match the shape of the apple slices. We like a tart-sweet Pink Lady or Fuji apple here.

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Crock Pot Scalloped Potatoes

Credit: Alison Miksch; Food Styling: Mary Clair Britton and Kady Wohlfarth; Prop Styling: Prissy Lee

Crock Pot Scalloped Potatoes Recipe

This highly comforting, classic dish has never been easier thanks to your trusty slow cooker. Yielding a creamy, savory potato side the whole family will love, this recipe for crock pot scalloped potatoes is sure to be a new holiday go-to.

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Pressure-Cooked Beets

Credit: Caitlin Bensel

Pressure-Cooked Beets Recipe

Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side or to add to salad.

This recipe goes with: Beet Yogurt Dip

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Moroccan-Spiced Baby Carrots

Credit: Johnny Autry; Styling: Mary Clayton Carl

Moroccan-Spiced Baby Carrots Recipe

Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots in this bright side dish.

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Frisée and Arugula Salad

Credit: John Autry; Styling: Leigh Ann Ross

Frisée and Arugula Salad Recipe

This pleasantly pungent and peppery green salad isn't your average side of greens. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.

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Carrot-Avocado Tabbouleh

Credit: Hector Sanchez; Stylist: Buffy Hargett

Carrot-Avocado Tabbouleh Recipe

Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish.

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Roasted Carrots

Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Roasted Carrots Recipe

You can always use bagged baby carrots, but the young carrots with tops will taste better. Just use oil, salt, and pepper.

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Sautéed Leeks and Radishes

Credit: Randy Mayor; Styling: Lindsey Lower

Sautéed Leeks and Radishes Recipe

Saute leeks, radishes, and shallot for a healthful, fresh side dish.

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Garbanzo Beans and Greens

Credit: John Autry; Styling: Cindy Barr

Garbanzo Beans and Greens Recipe

Paprika, cumin, red pepper, and center cut bacon contribute to the deliciousness of this dish. If you don't like kale, you can use a different hearty green such as collards.

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Caesar Brussels Sprouts Salad with Almonds

Credit: Jennifer Causey

Caesar Brussels Sprouts Salad with Almonds Recipe

Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.

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Pomegranate, Avocado, and Citrus Brussels Sprouts Salad

Credit: Jennifer Causey

Pomegranate, Avocado, and Citrus Brussels Sprouts Salad Recipe

Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.

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Instant Pot Melting Potatoes

Credit: Jen Causey; Prop Styling: Kashara Johnson; Food Styling: Marianne Williams

Instant Pot Melting Potatoes Recipe

You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.

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Moroccan-Style Lamb and Chickpeas

Credit: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Moroccan-Style Lamb and Chickpeas Recipe

Try cooking your lamb and side dish together with warm spies like cumin, cinnamon, coriander, and red pepper for an authentic Moroccan dish.

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Buttery Roasted Cauliflower

Credit: Jennifer Causey; Styling: Mindi Shapiro Levine

Buttery Roasted Cauliflower Recipe

Roasted cauliflower takes on a nutty, warm flavor with the help of butter and shallots. Top with fresh chives for a pop of freshness.

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Roasted Carrots with Citrus Dressing

Credit: Travis Rathbone; Styling: Megan Hedgpeth

Roasted Carrots with Citrus Dressing Recipe

Fresh fruit juice and chopped cilantro create a zesty dressing for these bright, roasted carrots.

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Orzotto with Green and White Asparagus

Credit: Francesco Tonelli; Styling: Tiziana Agnello

Orzotto with Green and White Asparagus Recipe

Use orzo to create a creamy risotto-type dish with asparagus. Lemon zest and Parmigiano-Reggiano cheese finish out each flavorful bite.

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Chickpea Bajane

Credit: Oxmoor House

Chickpea Bajane Recipe

Bajane is a Provençal term for the midday meal. In this salad, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa with thyme, garlic, and lemon.

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Mediterranean Barley with Chickpeas and Arugula

Credit: Romulo Yanes; Styling: Simon Andrews

Mediterranean Barley with Chickpeas and Arugula Recipe

Use uncooked pearl barley (pearl barley has a shorter cook time). Bell pepper, sun-dried tomatoes, and pistachios keep your taste buds interested.

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Israeli Couscous and Dill Snap Peas

Credit: Johnny Autry; Styling: Leigh Ann Ross

Israeli Couscous and Dill Snap Peas Recipe

Sugar snap peas pair with Israeli Couscous for a fast side salad. Finish with shaved Parmesan cheese and minced dill. For an easy, yet beautiful presentation.

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A Perfect Pot of Lentils

Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

A Perfect Pot of Lentils Recipe

Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Use green or brown lentils, only.

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Braised Spring Vegetables

Credit: Leigh Beisch; Styling: Merilee Bordin

Braised Spring Vegetables Recipe

Slowly cooking young vegetables with olive oil brings out their natural sweetness. If you don't like fava beans or can't find them, you can leave them out and double the amount of peas. Green garlic is very young, mild garlic, picked before the cloves have formed; it resembles a green onion. It's available in spring at farmers' markets, but if you can't find it, double the green onions.

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Our Best Side Dishes for Lamb

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Hasselback Beets with Tangy Dill Sauce and Caraway

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Silky-Smooth Mashed Potatoes

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Haricots Verts with Warm Bacon Vinaigrette

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Farro Salad with Peas, Pancetta, and Radishes

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Potato and Leek Gratin

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White Beans with Sorrel Pesto

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Greek-Style Couscous

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Braised Leeks with Parmesan

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Pasta Shells with Spring Vegetables

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Farro, Mushroom, and Walnut Pilaf

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Sauteed Sugar Snap Peas with Chile, Lemon, and Mint

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Garlic-Herb Shoestring Fries

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Celery, Apple, and Almond Salad

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Crock Pot Scalloped Potatoes

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Pressure-Cooked Beets

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Moroccan-Spiced Baby Carrots

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Frisée and Arugula Salad

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Carrot-Avocado Tabbouleh

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Roasted Carrots

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Sautéed Leeks and Radishes

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Garbanzo Beans and Greens

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Caesar Brussels Sprouts Salad with Almonds

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Pomegranate, Avocado, and Citrus Brussels Sprouts Salad

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Instant Pot Melting Potatoes

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Moroccan-Style Lamb and Chickpeas

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Buttery Roasted Cauliflower

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