What would you serve . . .

[Jacque O]

. . . with your leg of lamb? I'm thinking I'm in a rut and knew you would have wonderfully creative ideas to spark my imagination.


Jacque O

[Kelli Kerrigan]

How about a minted rice side dish? Or the Rosemary red potatoes that CL did in the microwave? Or grilled tomatoes stuffed with spinach/mushrooms/feta? Horseradish mashed potatoes and fresh bean salad? Sweet potatoes mashed with some goat cheese and sprinkled with chives.........
Oh boy am I hungry!

[Jessica]

I love bean salads and here is a recipe I make often--I posted it a while back. It sort of updates the traditional mint-with-lamb theme.

This is from Steven Raichlen's High-Flavor, Low-Fat Cookbook, one of my absolute favorites. You can use an equivalent amount of dried beans (cook them first, of course). This is one of our summer staples and I have given the recipe to many friends, who have made it one of their staples. It is esp. good after the mint in your garden goes nuts.

Black Bean Salad with Feta and Mint

2 15-oz cans black beans, rinsed and drained
1/2 c. chopped red onion
1/2 c. tightly packed mint leaves, finely chopped (I use closer to 1/4 c.)
2 oz . feta, crumbled
2 T olive oil (I use 1 or 1 1/2)
3-4 T fresh lemon juice (I use 4)
salt and pepper to taste

Combine beans, onion, mint and most of cheese in a bowl. Drizzle lemon juice and olive oil over beans and toss. Let it sit for 10 minutes and then season to taste. Sprinkle remaining cheese on top. Serve at room temperature or cold.

We eat this as a main dish but it is a good side salad, too. Also good in pitas with a bit of hummus.

333 calories per serving (the recipe only says it serves 4-6); 18 g. protein; 11 g fat; 44 g carb; 162 mg sodium (more for canned beans); 12 mg cholesterol

[AmyO26]

My grandmother used to serve oven roasted potatoes and asparagus when she made leg of lamb for my family. She would toss red potatoes with olive oil and herbs and roast them along with the lamb. We always just had canned (yuck) asparagus, but steamed or roasted asparagus would be great! This was our traditional Easter dinner.
Thanks for triggering some very happy memories of my Grandma and our Easter dinners! :)

Amy

[jazzcat]

My Stepfather was from Wales and loved to cook leg of lamb. We loved it. He'd serve it with, roasted potatoes and peas. I think we had applesauce too. Off course we had mint sauce (not the jelly). Thanks too for bringing me back to some very fond memories.

P.S. And yes we had fresh french bread with butter .

[beejayw1]

How about tabbouleh, made with fresh mint as one of the ingredients, and a version of Potatoes Anna? (Pommes de Terre Anna)

[RobinC]

The Willimas Sonomoa Complete Entertaining Cookbook has a wonderful looking menu that features leg of lamb. The full menu includes:

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette (I hear this crab cake recipe is wonderful - I am going to try it next weekend)

Roast Leg of Lamb with Braised Garlic, Sherry & Thyme

Herbed Mashed Potatoes

Glazed Carrots with Grapes & Walnuts

Chocolate Mousse Torte with Cold Zabaglione Sauce

[Jacque O]

Yummmm. Now my only problem is deciding among them! :D Thanks everyone.