I too would want a real veggie side to the lamb, but that might be a cultural difference. Do you and your guests do the bit of everything on the plate in each forkful? Rather than alternating between the main and the side(s)? That makes a big difference in what goes together.

If you're thinking of the mash or puree more as a condiment for the lamb, I think either would be fine. The potato might be a little delicate unless the lamb is milk fed and not seasoned very much. If so, you can punch it up by mashing the potatoes with parsnips. If it isn't early Spring lamb, the sweetness of carrot might be a good contrast. A lot depends on the flavors you add via herbs and spices. Myself, I'd serve green beans, petits pois or broccoli with the lamb, in addition to the potato or carrot, but we serve vegetables with our vegetables here.

My go-to carrots just have a spoonful of good (tart) orange marmalade and some butter stirred into cooked carrots. If you are having a green salad, I think carrots would be a greta accompaniment.

I agree with plllog that I'd like multiple choices... I was thinking broccoli too, but just remembered that I often see lamb served with grilled cauliflower. I've always liked that combo.

I agree that it might be too many "soft" foods, but some people like that. Years ago, the NYTimes had the most wonderful recipe for a mixture of mashed potatoes and pureed green beans, baked with a topping of a bit of cheese. Somewhere over the years, I lost it, and I can't find it on their web site, but it was a wonderful dish to serve with roasted meat, which I did many times. It wouldn't be that hard to wing it if you're a creative cook. I also ADORE a mixture of carrots and parsnips - just a fabulous combination and so easy.

This is my Favorite recipe for glazed carrots. You would think they would turn mushy after that length of cooking time, but they don't. They stay nice and firm. I tont know if it's the wine that does it.

Glazed Carrots

¼ cup butter

1 lb julienne carrots

1 cup white wine

1 cup water

2 tbsp sugar

1 tsp salt

Melt butter, add carrots, wine water, sugar and salt. Heat to boiling. Cook uncovered for about 40 minues.

Makes 6 servings. I tripled the recipe for 20 people but used 2 cups wine and 1 cup chicken broth.

Thank you all for the sides ideas. I'd really love some fish ideas, mainly. Carrots and lamb are lovely together. The lamb is cooking away with very garlicky mirepoix and red wine.

How about if you take a chunk of sea trout, and make a mash up of fresh dill, lemon zest and a bit of kosher salt. Rub that into the fish very well, seal it up and put it into the sous vide bath set at about 130 to 1 40?
I don't think you need another vegetable, how about a cous cous with the lamb?

Yum

Sounds like a perfect meal plan. I like a puree with lamb chops. I need something creamy with fork bites then with the bone handle nibbles.

Carrot roasted first with a garlic head to sweeten it, and a couple small slices of sweet potato...and maybe a shallot, Fresh lemon while puree, cumin and a mild spice...summer savory.

Shanks i want a bed of tiny veg. Carrot, leek, shallot, celery. Very tiny but that might just be my recipe. Very special on its own, the shank, almost slides off the bone into its own broth on the veg.

If just the two of us, it is always mashed potato. Chop or shank. And whatever assertive veg i have on hand.

Sous vide will be great. Not had shank since i've had mine.

Doing the bag brûlée or wide ball jar? Bag method sounds easier. Not tried it yet. Pasteurized eggs last weekend for the first time, : )

Is your sea trout whole or fillet? I'm guessing it is similar to Alaskan or Atlantic salmon. Fillets i cut into squares, about the size of a lemon slice (freeze the thin tips and parts for a later chowder meal)...fresh dill and lemon slice one side, a bit of olive oil. The skin i marinate in fish sauce and soy and avocado oil, (takes high heat), under the broiler to crisp. Tiny bed of blanched leek and asparagus ribbons, toss in lemon juice, a few capers, fresh pea shoots...i just made marinated yellow mustard seeds last weekend...but that needs a few days to set/swell.

Couple slices of avocado...can you tell what i'm having for dinner, lol. Bigger fillets as it is the main meal. Smaller is a great app.

(i have everything but fresh dill, darn)

Sous vide does allow lots of free time to amp up the plating beauty and makes timing a breeze. (take pics!)

I never go above 120 with fish. Salmon 115 if i'm giving a quick pan sear. Always a full hour cooking minimum. Takes any guesswork out of thickness. 30 min dry salt brine, rinse.

Tuna 105-108, with a one side sear after. Flour then spiced panko.

Firm flaky like halibut, cod, 120-125 depending how i'm finishing. 1 hour dry salt brine, rinse, pat dry.

*if coming out of a cold fridge straight to the bath it needs the full hour i think.

I've decided to go with a trio of fish. So, I'll cook the salmon in a ziploc bag 122°F for 40 minutes; I think I'll cube it first.

First is I have some pretty amuse bouche spoons so I'll go a salmon/avocado thing there

Second is to make a dressing for the fish and make bite sized phyllo parcels and the third wil be bite sized phyllo cups with a salmon/cream cheese/lemony mix.

The lamb shanks are in ziploc bags with mirepoix and wine. I'll make a potato mash and carrots.

I'll lower the temp in the bucket for the fish and the lamb can keep warm at the same time.

Thank you all for your help.

Fantastic. Sounds great.

Not a scrap was left! Always very satisfying. Thank you all for the ideas.

A thought - I cooked the fish at 55°C and I think next time, I'd go lower at 52 or so. It was good but could have been better.

I kept some back for us to finish for lunch. Not how I served it last night (on a chopping board) but to give you an idea.

Pretty!