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Best side dishes for grilled lamb?

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xmelissaa

xmelissaa

Active member
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
 
xmelissaa said:
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
Click to expand...

xmelissaa said:
I’m planning a Greek-style grilled lamb feast and would love your input—what are your favorite side dishes to serve with it? I want to build a flavorful, balanced spread that really lets the lamb shine but also brings that full Greek table vibe.

I’m already thinking of roasted lemon potatoes (of course!) and maybe a village salad with lots of oregano and feta. But I’d love to hear what others love to pair—do you go for rice pilaf, something with eggplant, or a bean dish like gigantes? Do you ever include a dip like tzatziki or melitzanosalata as a side?

I’m also open to lighter sides—maybe something with greens or a grain salad if that fits. Would love to hear family favorites, regional dishes, or even creative twists on tradition.

Looking forward to your ideas—nothing beats a full Greek table, especially when lamb is the star!
Click to expand...
A must for me, with grilled lamb chops or lamb steaks is Briam (or the French Ratatouille, as it's just about the same thing, except that I use herbes de Provence in the Ratatouille). It goes well with beef steaks and chicken or lamb souvlakis/kebabs, too. Makes a lovely snack with Greek flatbread/pita or a nice crusty loaf or baguette. I usually have it on the go, when I'm in Crete (I rent an apartment for 3 weeks every year) and it has a full kitchen - but I've made Ratatouille/Briam on a single electric or gas ring.

You'll find recipes on-line, but the beauty of the dish is that it's delicious hot or cold and keeps well in the fridge. I use red onions, garlic (the best type I can find), red/green/yellow peppers, courgettes and cook them all in good quality olive oil. Use tomatoes or tomato puree if you like - I sometimes do. Chania region olive oils are my favourite, for this type of 'gentle' cooking as well as salads/vinaigrettes/marinades. Cook gently until the pepper retain some 'bite'. I use Cretan, dried, oregano, if I'm making Briam. Keep it simple and let your good quality ingredients do the talking. I visit Crete, every June (to Kato Stalos, just west of Chania) so bring back (to London) a couple of litres of olive oil, from a friend's olive grove, and buy my 'top up' of Cretan oregano.
 
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What a delicious feast you’re planning! You’re right—nothing beats a full Greek table. Roasted lemon potatoes and horiatiki are perfect staples, but here are a few more ideas to round it out beautifully:

Tzatziki is always a hit alongside lamb—it cools and complements the richness. Melitzanosalata is another great option, especially if you’re grilling eggplant anyway.

For something hearty yet traditional, gigantes plaki (giant baked beans in tomato sauce) adds a rustic touch. You could also try a simple herbed orzo with lemon zest and parsley—it’s light and soaks up the lamb juices well.

For a green side, try vlita (boiled amaranth greens) or sautéed spinach with lemon and olive oil. A tabbouleh-style grain salad with bulgur, mint, cucumber, and tomato can also add a fresh, Mediterranean contrast.

Finish with grilled pita or village bread—and maybe a shot of ouzo for the true Greek spirit. Καλή όρεξη!
 
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