Meal accompaniments

gingin_2

Jamie Oliver's baked onions are nice and more traditional...

My favourite is ratatouille, it can be served with traditional veg.

zenzen

Dice some onions, carrots, green/red peppers and a handful of peas, fry breifly in very little olive oil, add rice, and cook as you would normally. Add about a quarter of a teaspoon of turmeric powder. This dish is very tasty and looks great served in a dish. Turmeric gives the rice a yellowish colour which makes it look interesting.
I always serve this next to roast lamb and always get compliments on it.

Generali

gingin wrote: »

Jamie Oliver's baked onions are nice and more traditional...

My favourite is ratatouille, it can be served with traditional veg.

Ratatouille is great with lamb. Try making it with lavender in the bouquet garni. It's fantastic.

What about rosti for the potatoes?

soappie

Leeks in cheese sauce. You can do them on the hob. Leeks and lamb are a marriage made in heaven

darcyvuqua

crushed new pots with wholegrain mustard its my fav with roast lamb mmmmmmmmmmmmm

pretz_2

keeping it simple how about rosemary roasted carrots it goes so nice with lamb the just serve with new/boiled pots

hotcookie101

Ooh they all sound yummy
Reckon will have herb roasted carrots, sweet potatoes and maybe some parsnips along with roast spuds. Do you reckon I can do them all in the same tray? And should I roast in duck fat or olive oil?

thecornflake

I once did Ratatouille with lamb chops and also served the chops on beds of plain rice which was really nice. I guess this would work with a joint too - possibly do veg rice though.

MrsE_2

hotcookie101 wrote: »

Ooh they all sound yummy
Reckon will have herb roasted carrots, sweet potatoes and maybe some parsnips along with roast spuds. Do you reckon I can do them all in the same tray? And should I roast in duck fat or olive oil?

Olive oil & rosemary;)

moanymoany

I know it's a bit late but potaotes roasted with oil and water is great. Cut potatoes into quarters and roll in olive oil. Put in the tin and add water and the juice of a lemon. Roast, turning when the tops look brown.

Sprinkle with your fave herb when cooked. They have a wonderful texture. I usually put them round the roasting lamb, but they do very well alone.