If you’re planning a great roast, one of the first questions I ask myself is: “What side dishes shall I serve with the lamb so it really shines?” Because the roast leg (or shoulder) may be the star—but the sides make the supporting cast. Good roast lamb side dishes don’t just fill the plate; they enhance the flavours, balance the richness and bring in texture and colour.
Over the years I’ve cooked many a lamb roast, both for casual dinners and for special occasions. I’ve learned that the real magic comes when a side dish complements the lamb rather than competes with it. So here are seven of my go-to sides—from the fragrant to the tangy—each driven by a powerful regional flavour, yet accessible in a home kitchen.
Side Dishes
Let’s start broad. When you think simply “side dishes” for lamb, I want you to think one key principle: balance. That means mixing textures (crisp vs soft), mixing flavours (rich vs bright) and thinking about what the lamb itself brings (fat, meaty flavour, perhaps char or crust).
In my home kitchen, I aim for at least one starch or base (something comforting), one vegetable or salad (something fresh/bright) and one flavour punch (herbs, acid, spice). These “side dishes” aren’t afterthoughts—they’re part of the plan.
Lamb Roast Sides
When I talk about “lamb roast sides”, I mean the kind that feel made for a roast lamb—not generic, but chosen. For example: roasted baby potatoes tossed with lamb drippings, or a warm rice pilaf scented with something unexpected.
In my experience, treating them as “sides for the roast” (not just “sides for dinner”) makes a difference—the timing, the flavour layering, the plating all shift accordingly.
Indian Spiced Potatoes
One of my favourite “go-to” sides: Indian spiced potatoes. These bring warmth, spice and a hint of brightness, and pair beautifully with lamb’s richness.
Here’s how I do them: toss halved baby potatoes with olive oil, mustard seeds, cumin, turmeric and a pinch of chilli. Roast until golden. Finish with chopped fresh mint and a squeeze of lime. Easy. Vibrant. Comforting.
Why it works: you have the soft interior of the potato absorbing flavours, the crisp exterior giving texture, and then the mint/lime lifting the whole thing. With lamb’s fatty, savoury profile, this side cuts through and supports.
Middle Eastern Side Dishes for Lamb
A region that knows how to treat lamb well. I love the idea of Middle Eastern side dishes for lamb, because they bring fragrance, warmth and elegance without fuss.
My pick: fragrant basmati rice cooked in ghee with cardamom pods, cinnamon stick and bay leaves. Once fluffy, toss in toasted slivered almonds and golden raisins, caramelised onions too if you like. It’s aromatic, subtly sweet and deeply satisfying.
Serve it alongside your roast lamb, supply fresh herbs (parsley or coriander) and a drizzle of lamb jus or olive oil. It elevates your plate in a way that feels intentional.
Miso Glazed Eggplant
This one surprises a few guests—but always ends up being a highlight. Miso-glazed eggplant offers a Japanese twist on the side dish concept, and it works because it taps into umami, which lamb has in spades.
How I make it: slice eggplant lengthwise, score the flesh gently. Brush with a mixture of white miso paste, mirin (or rice wine vinegar), a bit of sugar and optional sake. Broil or roast until caramelised and luscious.
What you get: silky eggplant, deeply savoury glaze, gentle sweet-salt balance. It plays beautifully next to lamb—especially if your lamb has herb rubs, garlic or even Asian-inspired glaze.
Chimichurri Vegetables
For something bright, herbaceous and a little bold, I reach for chimichurri vegetables. Think roasted or grilled veg tossed in a fresh parsley-oregano-garlic-vinegar oil sauce (i.e., chimichurri).
My favourite approach: roast zucchini, bell pepper, carrots, maybe sweet potato cubes until just tender and slightly charred. While still warm, toss in generous spoonfuls of chimichurri (fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil).
The result: crunchy/soft veg, bold herbs, a punch of vinegar—perfect partner for roast lamb. The acidity and herb notes slice through the meat’s richness and bring everything alive.
Ensaladang Talong Recipe
Here’s a Filipino twist—one of those sides that’s easy but full of attitude. Ensaladang talong (grilled eggplant salad) is smoky, tangy and fresh.
Do this: grill whole eggplants until the skin is charred and flesh is soft. Peel, gently mash the flesh and mix with chopped tomatoes, red onion, white vinegar (or a mix of vinegar and calamansi if you like), salt and a touch of fish sauce (optional). Let it rest so flavours meld.
When plated alongside hot roast lamb, the cool, tangy salad feels refreshing. It resets your palate between rich lamb bites. It’s simple to make, yet feels elevated.
Bringing It All Together
Now, because I’ve given you a handful of sides—from Indian spiced potatoes to miso-glazed eggplant and ensaladang talong—I want to help you compose your plate.
Plate Composition: Pro Style
- Start with a base: either the rice (Middle Eastern) or potatoes (Indian spiced).
- Add your roast lamb slices or chops. Let them shine.
- Pick one vegetable side (chimichurri vegetables or miso eggplant) and one salad or tangy side (ensaladang talong).
- Drizzle any pan juices or extra herb sauce (chimichurri or herb oil) around the edge.
- Garnish with fresh herbs and maybe a few toasted nuts or seeds for crunch.
Why this works:
- The base carries the meal (comfort, substance).
- The roast lamb stays star.
- The vegetable side offers texture/colour.
- The salad/tang side offers acidity and lift.
- The finishing drizzle ties it together.
Home Cook vs. Pro Mindset
- Home cook mindset: Choose one side that’s easy (Indian spiced potatoes) and one salad (ensaladang talong). Roast the lamb, get sides on the table, enjoy.
- Pro mindset: Layer flavour deliberately. Use the base, the veg side, the salad side, play with plating. Use leftover lamb jus as finishing oil. Use fresh herbs like a garnish like a chef.
Final Thoughts
When you’re thinking about roast lamb side dishes, remember: it’s not just about picking two or three things. It’s about how those things interact with your lamb and with each other. You’ll serve something comforting, something bright, something herbaceous or umami. And you’ll make your dinner feel like more than “a roast plus sides” — you’ll make it a well-planned feast.
Next time you’re prepping a lamb roast, pick one of these sides (or all of them!) and plan around them. Your guests (or just you and your dinner companions) will notice.
Here’s to a dinner that tastes like intention and warmth—lamb done beautifully and sides that make it memorable.
FAQs
Start simple: Indian spiced potatoes or Middle Eastern rice. Both are easy to make and instantly elevate the richness of roasted lamb.
Yes! Many sides, like miso glazed eggplant or chimichurri vegetables, actually taste better the next day once flavors have melded.
Tangy and herby sides work best—think ensaladang talong or chimichurri vegetables. They add brightness and balance to every bite.
Absolutely. Each dish—from Middle Eastern rice to miso-glazed eggplant—looks beautiful on a platter and feels celebration-worthy.
Indian spiced potatoes roast fast, and chimichurri can be whipped up in five minutes. Combine the two for a quick, balanced meal.
Yes! Lamb’s flavor is versatile enough to pair with cuisines from Asia, the Middle East, or South America without clashing.
Grilled or roasted vegetables like zucchini, peppers, or eggplant work wonderfully—especially when tossed in chimichurri or miso glaze.
