✔ Updated · grown to 25 vegetables with how to cook each, plus pairings by lamb cut and season
Lamb is rich and a little gamey, so the best vegetables bring sweetness, freshness or a bit of acid to the plate. These are my 25 favorites, each with the way I like to cook it.
The best vegetables to serve with lamb are roast potatoes with rosemary, minted peas, honey-glazed carrots, asparagus, green beans and roasted root vegetables like parsnips and butternut squash. For lamb chops or kofta, Mediterranean vegetables work well: zucchini, eggplant, peppers and a tomato, cucumber and feta salad. Mint, garlic, rosemary and lemon tie them all together.
Potatoes and Root Vegetables
Roots soak up lamb juices and roast happily in the same oven. If the lamb is roasting at 400°F to 425°F, these can share the heat.
1. Rosemary Roast Potatoes
Parboil chunks for 8 minutes, rough them up in the colander, then roast in hot oil at 425°F for 45 minutes with garlic and rosemary. Crisp outside, fluffy inside.
2. Hasselback Potatoes
Thinly sliced, fanned potatoes basted with garlic butter. Crispy edges and soft middles, and they look great next to a carved leg of lamb.
Get the recipe →3. Crispy Smashed Potatoes
Boil baby potatoes until tender, flatten them, then roast with olive oil, sea salt and rosemary until the edges shatter.
4. Creamy Potato Bake
Potatoes baked in cream with a golden Parmesan topping, much like a gratin. Make it a day ahead for a holiday lamb dinner.
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5. Mashed Potatoes
Buttery mash is the best partner for braised lamb shanks or shoulder, where there is plenty of gravy to catch.
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6. Honey-Glazed Carrots
Carrots glazed in butter and honey or brown sugar. Their sweetness balances lamb, and a pinch of cumin or thyme is lovely.
Get the recipe →7. Roasted Parsnips
Quartered parsnips tossed with oil, salt and a drizzle of maple or honey, roasted at 400°F for 30 to 35 minutes until caramelized.
8. Roasted Sweet Potatoes
Cubed sweet potatoes roasted with smoked paprika and cumin. The warm spices suit lamb, especially Moroccan-style lamb.
9. Butternut Squash
Cubed squash roasted until nutty and caramelized, finished with sage or a sprinkle of feta. Great with slow-roast lamb shoulder.
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Green Vegetables for Lamb
Something green and bright cuts through lamb fat beautifully. Mint is the classic partner, and a squeeze of lemon does a lot of the work too.
10. Minted Peas
Frozen peas simmered for 3 minutes, then tossed with butter, chopped fresh mint and a little lemon zest. Lightly crush them for a classic British side.
11. Asparagus
Roast spears at 425°F for 8 to 10 minutes or grill them, then finish with lemon and shaved Parmesan. A spring lamb staple.
12. Green Beans Almondine
Blanched green beans tossed in brown butter with toasted sliced almonds, garlic and lemon. Ready in 15 minutes.
13. Roasted Broccoli or Broccolini
Roast at 425°F for 15 minutes until the tips char, then add lemon juice and chili flakes. Simple and fresh.
14. Brussels Sprouts
Halved sprouts roasted cut side down until deeply browned, finished with balsamic or a little pancetta.
15. Spinach
Wilt spinach in olive oil with garlic in 2 minutes, or go rich with creamed spinach for a special dinner.
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16. Zucchini
Grill thick zucchini slices or ribbons, then dress them with lemon, mint and feta. Great with lamb chops in summer.
Get the recipe →17. Cumin-Roasted Cauliflower
Florets tossed with olive oil, cumin and paprika, roasted at 425°F until golden, then drizzled with yogurt or tahini.
18. Red Cabbage
Braised red cabbage with apple and vinegar, or a quick pickled red cabbage for crunch. Its tang is perfect with rich lamb.
Get the recipe →Mediterranean and Middle Eastern Vegetables
Lamb is everyday food around the Mediterranean, so the vegetables from those kitchens are natural partners. These are my picks for lamb chops, kebabs and kofta.
19. Roasted Eggplant
Cubed eggplant roasted until creamy, or charred whole and mashed into baba ganoush. Smoky, silky and made for lamb.
20. Ratatouille
Eggplant, zucchini, peppers, onion and tomato stewed slowly with garlic and herbs. Make it a day ahead; it tastes even better.
21. Roasted Bell Peppers
Red and yellow peppers roasted until soft and sweet, then dressed with olive oil, garlic and a splash of sherry vinegar.
22. Artichokes
Steamed or grilled artichokes with lemon and garlic butter, or marinated artichoke hearts on a mezze platter.
23. Pan-Roasted Radishes
Halved radishes browned in butter until tender and mellow, then tossed with their greens and a little tarragon.
24. Braised Fennel
Fennel wedges braised in stock with lemon until silky. Its gentle anise flavor is a lovely match for roast lamb.
25. Tomato, Cucumber and Feta Salad
Chunky tomato, cucumber, red onion, olives and feta with oregano and red wine vinegar. Cold, sharp and refreshing.
Get the recipe →Best Vegetables for Each Cut of Lamb
The cut changes the plate. Here's how I match them.
| Lamb cut | Best vegetables | Why it works |
|---|---|---|
| Roast leg of lamb | Roast potatoes, minted peas, glazed carrots, asparagus | Classic Sunday roast flavors that share the oven |
| Rack of lamb or lamb chops | Asparagus, green beans, smashed potatoes, grilled zucchini | Quick sides that cook in the same 20 minutes |
| Slow-roast shoulder or shanks | Mashed potatoes, roasted roots, braised red cabbage | Soak up the rich juices and gravy |
| Lamb kofta or kebabs | Tomato cucumber feta salad, roasted peppers, eggplant | Fresh Mediterranean flavors and crunch |
| Lamb stew or curry | Peas, spinach, cauliflower, carrots | They hold up in a sauce and add color |
Seasonal Picks: Easter and Winter Lamb
- Easter and spring lamb: new potatoes, asparagus, minted peas, baby carrots, radishes and fennel. Everything is light, green and quick.
- Fall and winter lamb: roast potatoes, parsnips, butternut squash, Brussels sprouts and braised red cabbage. Roast them all on one big tray.
- Summer grilled lamb: zucchini, peppers, eggplant, corn and a tomato salad, all cooked on the same grill.
Flavors That Tie Lamb and Vegetables Together
My mum's rule for any roast was to taste the vegetables on their own first: if they're good alone, they'll be great with the meat. For lamb, a handful of flavors does most of the work.
- Mint: in peas, salads, yogurt sauce or a classic mint sauce.
- Rosemary and garlic: on potatoes and roots that roast next to the lamb.
- Lemon: a squeeze over green vegetables right before serving.
- Cumin, paprika and coriander: on carrots, cauliflower and sweet potatoes for Middle Eastern style lamb.
- Feta and yogurt: a salty, tangy finish for roasted vegetables.
More Side Dish Guides
Planning a bigger meal? See our potato side dishes, the best sides for steak and what to serve with cottage pie, which use many of the same vegetables.
Frequently Asked Questions
What vegetables go best with lamb?
Potatoes, peas, carrots, asparagus and green beans are the most classic vegetables with lamb. Root vegetables like parsnips and butternut squash suit slow-roasted lamb, while zucchini, eggplant, peppers and tomatoes work well with lamb chops and kebabs.
What is the traditional vegetable with roast lamb?
In a traditional British or Irish roast lamb dinner, the vegetables are roast potatoes, peas (often with mint), carrots and sometimes green beans or cabbage, served with gravy and mint sauce. In Greece, lamb is often roasted with lemony potatoes in the same pan.
What vegetables go with lamb chops?
Quick vegetables that cook in the same time as the chops are best: asparagus, green beans, broccolini, grilled zucchini and smashed potatoes. A tomato, cucumber and feta salad is a great no-cook option. Cook lamb chops to at least 145°F, then rest them for 3 minutes.
What vegetables go with lamb at Easter?
Spring vegetables are perfect for Easter lamb: new potatoes, asparagus, minted peas, baby carrots, radishes and fennel. Glazed carrots and a potato gratin are popular for a bigger holiday table because both can be prepared ahead.
Can I roast vegetables with the lamb?
Yes. Potatoes, carrots, parsnips, onions and fennel can roast in the same pan or oven as the lamb, catching the drippings. Add them for the last 45 to 60 minutes of cooking, and let them keep roasting while the lamb rests so they finish crisp.
