13 Perfect Sides for Lamb

There's something about succulent roast lamb that just says "special occasion," so you'll want your sides to measure up. Choose a few of these delicious side dishes to enhance the rest of your table, for an Easter supper that will really live up to the occasion, from the main event down to the bread basket.

Traditional Lamb Shoulder Roast

A large platter with a lamb roast served over roasted root vegetables, roasted onion, and a small side bowl of mint sauce

01 of 13

Potatoes Grand Mére

The Spruce Eats

Dress up plain old spuds in their Easter finest with heavy cream, Parmesan cheese, mustard, and plenty of garlic with potatoes grand mére. This baked dish is rich and fragrant, with the tangy mustard and sharp cheese offsetting your tender lamb perfectly. Use Yukon gold potatoes for a beautiful gold color and buttery flavor.
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Chilled Watercress Yogurt Soup

The Spruce Eats / Molly Watson

Start your Easter meal off in style with a fresh, tangy watercress yogurt soup. This rich and creamy soup highlights the peppery watercress beautifully, which will wake up your taste buds before the decadent main course arrives. Don't skimp on the full-fat yogurt; lower-fat varieties often have thickeners added to compensate for the removed fat, which may not blend properly with the other ingredients.
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Garlic and Thyme Spring Vegetables

Anthony-Masterson / Getty Images

If you're already roasting a lamb in your oven, toss some spring vegetables with olive oil, salt and pepper, garlic, and thyme and slide them in alongside your protein for an easy side. Use tender new carrots, parsnips, and baby potatoes to showcase the flavors of spring. Multicolored heirloom varieties would be especially pretty on your table.
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Simple Roasted Brussels Sprouts

The Spruce Eats / Preethi Venkatram

Roasting Brussels sprouts gives them a sweet, mellow flavor that even sworn haters won't be able to resist. All they need is a little olive oil and flaky sea salt to bring out their best side. Best of all, they can cook up alongside your lamb, for a low-fuss meal.

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Classic Parker House Rolls

The Spruce Eats

Instead of serving store-bought rolls to sop up your lamb's juices, whip up a batch of warm Parker House rolls. These pillowy, flaky rolls come together best with a stand mixer. If you don't have one, just make sure you mix the dough very thoroughly, for best results. Serve them warm with fresh butter.
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Purple Cabbage Salad

The Spruce Eats / Miri Rotkovitz

A zippy purple cabbage salad is a traditional Passover side, but it also tastes great alongside your Easter lamb. The vinegar in the salad cuts the richness from the fat-laced protein perfectly, and mandarin oranges and dried cranberries add a citrusy sweetness that's a great contrast to starchier dishes, too. The flavor improves as it sits, so you can even make it a day or two ahead.
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Asparagus Risotto

Svario Photo / Getty Images

Creamy, cheesy, and fragrant, this asparagus risotto will add a dollop of comfort to your holiday plate. Use tender, thin asparagus stalks that will have just the right bite. Making risotto has a reputation for being labor intensive because you must stir in the stock fairly constantly to prevent scorching. It does take a little stirring time, so toss on your favorite tunes and enjoy the fragrant aromas as they come together.
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Roasted Carrots With Za'atar

The Spruce Eats / Anita Schecter

Both classic springtime dishes, carrots, and lamb are a natural pair, especially when the orange veggies are roasted. Left whole and baked until tender, the roasted carrots are tossed with za'atar, a savory Middle Eastern spice blend that goes perfectly with earthy lamb.

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Easy Fig Crostini

The Spruce Eats / Molly Watson

The earthy sweetness of fresh figs and the umami meatiness of lamb are a match made in heaven, so prepare your palates for the main event by serving this fig crostini as an Easter appetizer. This easy starter comes together quickly and only requires a few simple ingredients. Use good-quality balsamic vinegar for the most robust flavor, and add a little crumbled goat or blue cheese to really amp up the experience.
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Buttered Leeks

The Spruce Eats / Diana Chistruga

Nothing says spring quite like the melt-in-your-mouth, buttery taste of slow-roasted leeks. Because of the lengthy cooking time, you can even use the green parts that are often discarded in quicker recipes. They taste great spooned alongside your meat main, or even as a relish topping. Because it's such a simple recipe, you can experiment with adding a little chile oil, a splash of vinegar, or some fresh herbs.
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Potato-Leek Gratin

The Spruce Eats / Molly Watson

What's even better than hearty potatoes alongside your Easter lamb? Potatoes paired with sweet leeks and covered in cheese, of course. It's great for a chilly evening, but just as delicious when the weather starts to warm up. Leeks make this casserole slightly sweeter than other versions, which goes perfectly with a slightly spiced lamb or any other meat dish.
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Green Beans with Sautéed Onions and Za'atar Breadcrumbs

The Spruce Eats / Anita Schecter

Lamb is a central feature in many Middle Eastern cuisines, so sprinkling these green beans with za'atar breadcrumbs makes them the best of friends. To keep their signature snap and bright green color, cook them until just tender and then shock them quickly in ice water, to stop the cooking and keep that pretty color. Sautéed onions and a sprinkling of za'atar breadcrumbs top it all off.

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Basic Roasted Artichokes

The Spruce Eats

Fresh baby artichokes are at their best in the spring, so roast up a batch to kick off your Easter celebration. These tender, meaty artichokes are delightful with just a spritz of fresh lemon or dipped in a little mayonnaise or aioli. They taste like a special occasion, even though they're simple and quick to make.