Dishes using season vegetables are a popular choice to serve with lamb. In the spring, asparagus is a good side dish, along with potatoes, carrots, beans and rice-based dishes year round.
Lamb is a hearty meal served in many international cuisines, from English to Indian cooking. To counter the high-protein punch of a meaty main course, consider serving side dishes rich in vegetables. Since lamb is a popular dish for Easter, many side dishes feature veggies that are available at that time of year.
A roasted asparagus dish is easy to put together in 15 minutes. This side is baked in the oven with olive oil, salt and ground black pepper at 450 degrees Fahrenheit. It can be served as the only side to a lamb roast for a simple, elegant meal.
Another simple dish, glazed carrots provide a touch of sweetness for the meal. These are prepared in the saucepan on the stovetop with butter, brown sugar, Dijon mustard and white wine vinegar. It is also a dish that can be thrown together as the lamb near the end of its cooking time, taking only about 10 minutes to prepare.
A cool, but tasty and hearty side dish to go with lamb is lentil salad. This dish is more involved as the lentils need to be boiled before mixing the ingredients together. It includes leeks, carrots, onions, a variety of herbs and spices and a few dashes of red wine vinegar.