I love a good roast lamb.
It’s my favorite dish for special occasions and holidays, but I’m always struggling to think of what vegetables to serve with it.
See Also: What to Serve with Lamb Burgers? 15 Lamb Burger Sides
I can never seem to pick just one—I want to bring out the whole buffet!
So I decided to make it easier on myself by compiling a list of 15 different vegetables that go great with roast lamb.
Whether you’re looking for something simple or something more unusual, this list has you covered.
What Vegetables Go with Roast Lamb?
The best vegetables for roast lamb are those that can handle being cooked to the point of tenderness, but still retain a bit of crunch. The trick is to cook them separately from the meat, so they’re not overcooked by the time it’s ready to eat. Zucchini, broccoli, and cauliflower all fit the bill perfectly.
But, I know, it’s hard to get excited about vegetables when you’re just trying to make a delicious meal.
But vegetables are so important!
They help us get all the vitamins and minerals we need without adding extra calories or fat.
And they’re so versatile—you can eat them raw or cooked, sautéed or grilled, steamed or marinated.
So below I’m going to talk about 15 different vegetables, so you’ll never have an excuse not to serve them alongside your roast lamb again.
Artichokes are a great vegetable to serve with roast lamb because they are meaty and satisfying, while also providing a light, fresh bite.
Artichokes are also a perfect match for lamb’s earthy flavor.
Roast lamb is often served with potatoes, so it would be nice to add another vegetable or starch to the plate to balance out the meal.
Try serving roasted artichokes alongside roasted potatoes or mashed potatoes—the contrast between the two textures will be satisfying and delicious!
Asparagus is another great veg for roast lamb because it’s fresh and crisp, which cuts through the fat in the meat.
It also has a mild flavor that doesn’t overpower the lamb, so it’s an excellent pairing.
For a more complete meal, serve asparagus with a potato dish like mashed or roasted potatoes.
You could also pair it with a pasta or rice dish if you want something more filling than potatoes.
To cook asparagus properly, simply place it in a pan and cover with water.
Bring that water to a boil and then reduce heat so that it’s simmering gently.
You want there to be enough water covering your asparagus so that all the stalks are submerged—but no more than that!
If you have too much water in the pan when cooking, it will evaporate quickly and leave your asparagus dry and overcooked.
Beets are sweet, they’re earthy, they have a slight crunch and a lot of texture when cooked, and they pair well with the rich lamb flavor.
The sweetness of the beets really goes well with the richness of the lamb, but if you want something a little more acidic or tart, try pairing them with a salad of arugula and goat cheese or just topping them with some plain yogurt or sour cream.
If you want to roast your beets whole, it’s best to cut off their tops before roasting so that they don’t burn while cooking in the oven.
The skin will become wrinkled and loose after roasting—you can peel it off then if you’d like!
If you’d rather not deal with peeling off their skins after cooking, slice them first before cooking them whole in the oven (but remember to remove their tops first).
Carrots are sweet and savory, which means they go well with the flavor of roast lamb.
They also pair well with other sides like mashed potatoes or couscous.
To make sure your carrots are perfectly cooked, cut them into even pieces before roasting them.
This way they’ll cook evenly and be tender when you eat them.
5. Celery Root
Celery root has a mild flavor and soft texture, so it really complements the rich taste and crispy crust of a good roast lamb.
I also like to serve celery root with roasted potatoes or sweet potatoes—it’s great for soaking up the juices from those dishes!
- To cook celery root, peel it first (you can use a knife or vegetable peeler) and then cut it into bite-sized pieces.
- Boil them in salted water for about 15 minutes until they’re fork-tender, then drain and set aside.
Cauliflower has a similar texture to potatoes, but it’s heartier and more filling.
It also goes really well with the flavors of the roast lamb—the earthiness of the cauliflower balances out the rich flavor of the meat.
If you want to add some extra greens to your meal, try serving this vegetable with some sautéed greens or spinach.
You can even add some chopped up olives or capers for extra flavor!
Fennel can make a great side dish, because it can be served warm or cold and makes a beautiful addition to any plate.
I also like to pair fennel with some other vegetables in this meal, like carrots, potatoes and parsnips.
I think it’s important not just to have one vegetable on the plate, but to try and combine as many different kinds of flavors as possible.
You could also pair this vegetable with other roasted meats like chicken or turkey.
You could also serve it alongside grilled fish or pork chops.
I like to slice my fennel into thin strips and then sauté them in olive oil until they’re tender but still have some crunch left to them.
Then I sprinkle them with salt and pepper before serving them alongside my meal.
We all know that mushrooms are a great addition to any dish.
They’re versatile, they’re delicious, and they’re a great source of important nutrients.
But did you know that they also pair well with other meats?
If you’ve ever had a steak and fries or a burger and fries, then you’ve probably enjoyed the combo of meat and mushrooms.
But what about roast lamb?
The answer is yes again!
Roast lamb is an amazing meal on its own, but if you want to add another flavor dimension without changing up the main course, try serving it with some sliced mushrooms alongside or on top of the meat.
You can even make a sauce out of them by sauteing them in butter until they brown before adding some balsamic vinegar or soy sauce for extra depth.
The result will be a rich dish that will leave everyone satisfied with their meal—and wanting more!
Potatoes are a great side dish because they can soak up the delicious juices from the roast.
Potatoes are also a good choice if you have some extra time on your hands: they can be roasted in advance and reheated just before serving.
Roasting them ahead of time will give them nice crispy edges, which is perfect for this meal.
If you’re looking for some more ideas on what else to pair with your potatoes, try serving them with carrots and peas or asparagus.
The addition of radish will add a little bit of tartness and crunchiness to your meal, which will create a perfect balance with the slight softness of the lamb.
You can also pair these with other vegetables like carrots, potatoes, and more!
Just be sure to cut them into thin slices so they cook faster.
Tip: If you don’t have time to soak them in water first, try slicing them up very thin so they’ll cook quickly even without soaking in water beforehand.
Rutabagas are great for roasting because they have a similar texture to potatoes and carrots, but their flavor is much sweeter than either one of those vegetables.
This makes them the perfect addition to your roast lamb dish!
You can also pair rutabagas with other foods that are similar in texture, such as potatoes or carrots.
You can also try pairing rutabagas with other vegetables like mushrooms or broccoli if you want something a little different from what you’re used to eating with your roast lamb dish!
Shallots are a member of the Allium family, which includes onions, leeks and garlic.
They have a rich flavor that adds depth to the meaty taste of the lamb.
They also pair well with other vegetables like broccoli and cauliflower.
Cooking tip: To get the most out of your shallots, sauté them in butter or olive oil before adding any other ingredients.
This will help them caramelize and give them extra flavor!
Whether you’re serving it as a side or just making veggies, adding spinach to your roast lamb helps cut down on the fat and calories in the meal and adds an extra dose of vitamins and minerals.
You can also use spinach as a garnish for your roast lamb, which will look beautiful when plated.
I love tomatoes.
The acidity of the tomato balances out the richness of the meat, and the texture is just perfect when you’re eating a meal in which every bite is juicy, tender, and succulent.
If you want to add a bit more color to this meal, I recommend pairing it with yellow squash or zucchini.
They’ll add a pop of color that’ll make you feel like your meal is fresh and vibrant!
And one cooking tip: if you’ve got an oven big enough to hold both your roasting pan and another pan on top of it, use it!
Roasting tomatoes in a pan on top of another one will give them even more flavor as they steam in their own juices.
Turnips are a root vegetable that are often served with roast lamb because they have a similar flavor profile to potatoes and can be prepared in a similar way.
See Also: 50 Best Soups with Turnips
Roast lamb studded with rosemary & garlic, for example, would be delicious with turnips.
The garlic and rosemary flavors of the lamb will come through nicely in this dish and pair well with the earthy flavor of turnips.
You can also pair roast lamb with turnips in other ways, too!
A simple side dish of Sea Salt & Olive Oil Roasted Turnips is perfect for serving alongside roast lamb because it’s easy to prepare—just toss them with oil, salt, pepper, and garlic—and has an amazing flavor profile that pairs well with both roasted meats and vegetables alike.
7 Easy Roast Lamb and Vegetable Combinations
Roast lamb is one of my favorite things to cook, and I like to vary the vegetables with the seasons.
Here are 7 combinations that I’ve tried and loved:
I love this combination because it combines two of my favorite things: fresh herbs and root vegetables.
It’s a great way to use up whatever veggies you have in your garden or CSA box, especially if they’re a bit past their prime.
You can also add in potatoes or squash if you want!
A great way to prepare roast lamb is by pairing it with root vegetables like carrots or parsnips (or both!).
This recipe calls for both root veggies, which gives you a nice balance between sweet and savory flavors—perfect for fall or winter meals when you need something hearty but not too heavy on your stomach or taste buds!
This is a great combination for fall or winter!
The mint sauce makes the dish feel fresh but also seasonal. You can use other root vegetables as well, but fingerlings are my favorite because they have such a great texture when roasted.
This is perfect for a Sunday roast—it’s easy to make ahead and reheat when guests arrive!
The roasted vegetables are delicious on their own or served alongside slices of slow-roasted lamb shoulder (which you can buy at your butcher).
This is a classic combination in my mind.
The green beans provide a nice freshness to balance out the rich flavor of the lamb and potatoes, while the tomatoes add a bit of acidity to brighten up each bite.
This is a favorite of mine because it combines the rich flavor of lamb with fresh herbs, which add a lot of flavor without overpowering the dish.
This makes for a great meal any time of year!
This is another great combination that works well in any season.
The Brussels sprouts give the dish an earthy taste that pairs well with the sweetness of carrots and onions.
What Vegetables Go with Roast Lamb (15 Veggies)
- Celery Root
- Pick your favorite vegetable from this list to use with your lamb meal.
- Prepare the rest of your delicious meal.
- Be ready to munch in no time!