You're a lot more gourmet than am I, but I always like a rice dish with lots of bacon in it. The brown & wild go together great.

Your lamb sounds gorgeous - I'd stick to crispy roasties. The French serve lamb with flageolets. Very good combination.

Hmm....never thought of beans....but where at this time of the year might I find flageolets...in Iowa??
I likely will stick to the oven roasted potatoes as everyone seems to love them so well.

Tins?

Good choice Linda, can't go wrong with those potatoes !

I always try to serve a starch that doubles as a main dish for those who aren't eating meat (there are always some vegetarians, aren't there?) and some meat eaters draw the line at lamb and veal. So I generally do a nice mac and cheese, made with a selection of good quality cheeses and some dried tomatoes, if I have them. Or scalloped or au gratin potatoes.

No one at my table will turn their nose up at my lamb!!
I just bought a 4 1/2 pound boneless leg......hoping it's big enough. I expect we will eat every scrap!
And frankly...none of my friends nor relatives are vegitarian. Oops...did have one but she moved away.

The most experience I have had with vegitarians has been cooking for the 150 members of that college choir. There were vegitarians, people who couldn't eat pork or wheat, or dairy or salt...

Now i am lookiing for a yellow veggie that everyone will eat. My instinct was cubed oven roasted butternut squash....but realized that my daughter, one grand son and I would be the only ones to eat it......then thought of gingered carrots.....and realized that probably the same situation exists....
May make ramekins of carrot souffle....sort of carrot souffle. But maybe I'll just halve some Roma tomatoes and stuff them with some bread crumbs mixed with pesto and topped with more cheese.

What about a celeriac puree?

Grandma has the cheesy potatoes covered, so I am going rogue and bringing sesame noodles. I was wondering about pepper strips or grilled corn for a yellow, but it sounds like you like a very traditional, classic holiday meal, so I like the thought of stuffed tomatoes.

pepper strips....hmmm....they all would like that....and yellow and red peppers fried up with some onions and garlic, in olive oil would go well with asparagus...and be in keeping with the grilled lamb

Now it depends on what looks good at the store!!

Linda, we grill red, yellow, orange pepper strips with wedge sliced onions a lot. A little olive oil on foil on the grill, add the veggie strips, salt, pepper, garlic, a little dried oregano, and grill a few minutes until tender. It will be even more in keeping with your grilled lamb and no pan to deal with.

We love butterflied and grilled lamb too.

Happy Easter,

Lee