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Help need a side dish fast!

I'm making lamb ribs and always make rice.. (latino household) lol I have a little bit of everything but have no idea what new kind of side to make, im soooo tired of the same things. Dinner is in an hour!!

Answer Question

Asked by JenzAmomOf2 at 5:51 PM on Apr. 6, 2011 in Food & Drink

Level 17 (3,814 Credits)
Answers (16)
  • apple sauce goes good with lamb

    Answer by ceciliam at 5:53 PM on Apr. 6, 2011

  • My favorite sides with rack of lamb: Potato gratin and Ratatouille. For wine, a Cote du Rhone.

    Potato gratins are really very easy to make. They're basically composed of potatoes, cheese, and heavy cream. I don't know how many people you will be serving, but here's a simple recipe that serves 4-6. If there are only two of you, just cut all amounts in half.

    1 clove of garlic, peeled and cut in half
    2 lbs of russet baking potatoes, peeled and sliced very thinly
    1 cup freshly grated Gruyere cheese
    1 cup heavy cream
    Freshly-ground Pepper

    Preheat oven to 350 degrees F.
    If you don't have a gratin dish, use a regular baking dish. Rub the inside of the dish all over with the garlic.
    Layer half the potatoes in the dish.
    Sprinkle with salt, pepper, and a very little bit of nutmeg.
    Sprinkle on half the cheese.
    Pour half the cream over the potato/cheese layer.

    Answer by Razelda at 5:55 PM on Apr. 6, 2011

  • Bake, uncovered, until the top is crisp and golden brown. It should take about 50-60 minutes, but keep checking it. If you cut the recipe in half, it will take less time, probably no more than 30-40 minutes.
    Serve immediately.


    for the tomato sauce

    2 tbsp extra-virgin fruity olive oil

    2 cloves of garlic, processed
    1 medium white onion, processed

    1lb can (big one) of diced tomatoes, drained

    2 roundish table spoons or a handfuls of thyme

    1 bay leaf

    1/2 Tbsp organic sugar

    sea salt to taste

    for the vegetables

    2 Roma tomato, sliced into very fine slices

    1 green zucchini , sliced into very fine slices

    1 yellow squash, sliced into very fine slices

    2 small yellow onions, sliced into very fine slices

    1 small eggplant, sliced into very fine slices

    2 tsp extra-virgin olive oil,

    thyme leaves, 

    sea sal

    Answer by Razelda at 5:58 PM on Apr. 6, 2011

  • I love lamb and asparagus goes awesome with it, probably boring, but simple! You could also make a big salad, Razelda's potatoes sound good, but if your having rice probably a simple veggie of some sort!

    Answer by kimigogo at 5:58 PM on Apr. 6, 2011

  • Start by making the sauce: combine the oil, garlic and onion into a large heavy-bottomed pan over low heat until very soft, about ten minutes. Add the tomatoes, thyme and bay leaf and bring to the boil over medium heat. Mix in the sugar, reduce the heat and simmer until very soft and very little liquid remains, about 30 minutes. Season to taste with salt, and discard bay leaf. Smoosh with a masher to help break down tomatoes. Spread the sauce in the bottom of a 9”, 2qt baking dish.

    Pre-heat the oven to 340°f.
Arrange the vegetable slices (standing up) over the sauce until the pan is filled. Drizzle with the oil, sprinkle with the thyme, and season w. salt and pepper. Cut a round of baking paper to fit the baking dish and then cover with lid or foil and crimp the edges to seal well.
Bake for 2 hours. Uncover and bake for a further 30 minutes.
You can eat it hot, warm or cold.

    Answer by Razelda at 6:00 PM on Apr. 6, 2011

  • Great ideas thanks alot!

    Comment by JenzAmomOf2 (original poster) at 6:02 PM on Apr. 6, 2011

  • I love to serve a horshradish mustard sauce as a dipping sauce or a sour cream mustard sauce with the rack (both 2-3 ingredients and simple and chill for serving)

    GL! =)

    Answer by Razelda at 6:02 PM on Apr. 6, 2011

  • with lamb? hmm never heard of it, but then again i dont eat How do i make the sour cream with mustard one?

    Comment by JenzAmomOf2 (original poster) at 6:04 PM on Apr. 6, 2011

  • Horseradish mustard sauce :

    1/2 cup heavy cream or half' n half
    1/4 cup Horseradish Mustard (French's or any other brand you find)
    1 tbsp. each minced parsley and chives

    WHISK ingredients into small skillet. Simmer 2 to 3 min. until sauce thickens slightly.

    Sour Cream Mustard Sauce :

    1/2 cup reduced-fat or regular sour cream
    1/2 cup reduced-fat or regular mayonnaise
    1/4 cup coarse-grain mustard (preferred)
    2 tablespoons snipped fresh dill
    1 teaspoon Worcestershire sauce
    1/2 teaspoon coarsely ground black pepper

    Stir sour cream, mayonnaise and mustard in a small bowl until blended and smooth. Stir in remaining ingredients. Serve within 1 hour or cover and refrigerate up to 3 days.

    Answer by Razelda at 6:09 PM on Apr. 6, 2011

  • Thank you!!

    Comment by JenzAmomOf2 (original poster) at 6:31 PM on Apr. 6, 2011

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