What to Serve with Slow Cooked Lamb (14 Easy Sides)

Are you looking for a tasty side dish to serve with your slow cooked lamb?

You’re in luck!

See Also: What to Serve with Lamb Burgers? 15 Lamb Burger Sides

With the help of this post, I’ll show you 14 easy side dishes that go perfectly with the rich flavors of slow-cooked lamb.

What to Serve with Slow-Cooked Lamb?

The best sides for slow-cooked lamb are those that will complement the meat’s rich and hearty flavor.

A good rule of thumb is to pair it with something that will cut through the heaviness of the meat, like a green salad or a fresh vegetable side.

Keep scrolling for 14 of my favorites:

1. Pasta/Spaghetti Squash

First up is a delicious pasta dish.

I recommend making this one with spaghetti squash instead of regular noodles—it’s much lower in carbs than regular pasta and it tastes great!

It also has an awesome texture when cooked properly: crunchy on the outside and soft on the inside!

2. Mashed Potatoes

Mashed potatoes are the perfect side dish to serve with slow-cooked lamb.

See Also: 15 Sauces for Mashed Potatoes I Can’t Resist

They’re hearty, filling, and they go great with the rich flavor of slow cooked lamb.

You can make them ahead of time or simply make them right before you serve your meal.

Here’s how:

1. Peel and chop 4 medium Yukon Gold potatoes into large chunks (about 2 inches).
2. Put the chopped potatoes in a large pot, cover completely with water, and bring to a boil over high heat. Once boiling, let cook for 10 minutes or until fork tender but not mushy.
3. Drain the potatoes and return them to the pot over low heat for 1 minute to dry out any excess moisture from cooking (if necessary).
4. Add 1/4 cup milk and 1/4 cup butter; use a potato masher to mash until smooth and creamy, adding more milk as needed until desired consistency is reached (I prefer mine on the thicker side).
5. Season with salt and pepper to taste; serve immediately!

3. Roasted vegetables

For another easy option, why not try some roasted vegetables?

Roasted vegetables are yummy, filling, and can be prepared ahead of time so they’re ready to go when you need them.

Choose whatever veggies you want—I recommend carrots, broccoli, cauliflower, or brussels sprouts—and toss them in olive oil with some salt and pepper before roasting at 350 degrees F for 20 minutes or until tender (but not mushy).

Serve immediately!

4. Roasted Broccoli with Garlic

When it comes to side dishes, roasted vegetables are a classic choice.

But if you want something a little more exciting, try roasted broccoli with garlic!

This recipe couldn’t be easier: just toss some chopped broccoli florets with olive oil, salt and pepper before roasting at 350 degrees F for 20 minutes or until tender (but not mushy).

Stir in minced garlic cloves at the end of cooking time and serve immediately.

5. Green Beans with Almond Butter

Green beans (check out these easy canned green bean recipes) are another tasty alternative that pairs well with lamb.

Here’s how to make it:

1. In a small bowl, mix together 1/4 cup almond butter with 2 tablespoons soy sauce and 1/4 teaspoon ground ginger until well combined.
2. Place 1 pound fresh green beans into a large bowl and top with half of the almond butter mixture; toss to coat evenly.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering; add green beans and cook until lightly browned on all sides and crisp-tender (about 5 minutes total).
4. Sprinkle with sesame seeds and serve immediately alongside your lamb!

6. Quinoa Pilaf

Quinoa is an ancient grain that’s packed full of protein and fiber.

It goes great with the rich flavors of lamb and would be a great choice if you need a vegetarian side dish.

1. You can make quinoa pilaf by cooking 1 cup quinoa in 2 cups water with 1 tablespoon butter until tender (about 20 minutes).
2. Then add chopped cooked veggies like carrots or peas and season with salt and pepper.

You can also use dried herbs like rosemary or thyme instead of fresh ones!

7. Cauliflower Mash

A classic side dish that will go perfectly with your slow-cooked lamb is cauliflower mash.

1. To make this side dish, start by trimming the core from a head of cauliflower and then cut it into florets.
2. Steam these florets over medium heat until very tender, about 15 minutes.
3. Drain off any excess water and add the cauliflower to a food processor along with 2 tablespoons olive oil and 1/4 cup milk (or cream).
4. Pulse until smooth, adding more milk if needed for consistency.
5. Season with salt and pepper to taste.

8. Cornbread

Cornbread is an excellent side dish for lamb because it’s rich, but not too heavy.

Plus, it’s super easy to make!

Just follow these steps:

1. Preheat your oven to 350 degrees F and then grease a 9-by-13-inch baking dish with butter or nonstick cooking spray.
2. In a large bowl, combine 1 cup of cornmeal, 1 cup of flour, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon sugar.
3. In another bowl, whisk together 3 eggs and 2 cups of milk until well blended; pour into dry ingredients and stir until just combined (do not overmix!).
4. Pour batter into prepared pan and bake for 25 minutes or until golden brown on top!
5. Serve immediately with slices of roasted lamb!

9. Roasted Cauliflower with Lemon and Thyme

If you’re looking for something a little different, why not try this roasted cauliflower recipe?

You can make it ahead of time so you can enjoy your dinner without worrying about making sure every dish is ready at the same time.

1. Just toss cauliflower florets with olive oil and lemon juice before roasting at 350 degrees F for 15 minutes or until tender (but not mushy).
2. Stir in chopped fresh thyme leaves at the end of cooking time and serve immediately!

10. Tomato salad

Tomato salad is a great side dish for any type of meat because it’s fresh and light, but also flavorful enough to stand up to the rich meat flavors.

Simply slice up some tomatoes—I recommend heirloom cherry tomatoes because they’re adorable—and top with feta cheese, basil leaves (if you have any around!), and extra virgin olive oil.

Season with salt and pepper if desired.

11. Tomato soup

If you’re looking for a simple side dish that goes perfectly with the rich flavors of slow-cooked lamb, why not try some tomato soup?

This is a great option if you want something warm and comforting, but don’t have much time to spend in the kitchen.

1. Just add some diced tomatoes, crushed tomatoes, or tomato sauce to a pot and heat over medium heat until it’s bubbling away nicely.
2. Then add some chopped onion and garlic as well as salt and pepper until everything is soft.
3. Add whole milk or heavy cream if desired.
4. Serve immediately!

12. Roasted Asparagus

Roasted asparagus is a great side dish for lamb.

It’s easy to prepare and comes out tender and flavorful.

1. Start by trimming the ends off of about 3 pounds of asparagus, then drizzle with olive oil, salt, and pepper.
2. Place on a baking sheet, cover with foil, and roast at 400 degrees F for about 15 minutes or until tender.
3. Serve immediately!

13. Classic Green Beans Au Gratin

This is a classic side dish that everyone will love.

1. Start by boiling your green beans for about 10 minutes until they’re tender but still retain their color and crunchiness.
2. Drain them thoroughly, then toss them with some finely grated Parmesan cheese, heavy cream (or half-and-half), salt and pepper, and paprika.
3. Top with more cheese before baking at 350 degrees F until bubbly.

14. Brown Sugar Glazed Carrots

Looking for something a little different?

Try this side dish of brown sugar glazed carrots.

The sweetness of the carrots pairs perfectly with the rich flavors of slow-cooked lamb.

Here’s what you need:

• 1 or 2 pounds baby carrots
• 1/2 cup brown sugar (I used dark brown)
• 2 tablespoons butter or margarine
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. Wash and trim baby carrots and place in a shallow baking dish.
3. In a small bowl, combine brown sugar, butter, salt and pepper until smooth then pour over carrots.
4. Bake uncovered for 20 to 25 minutes until tender but not mushy.