15 Best Accompaniments for Grilled Leg of Lamb Dinner

Hosting a dinner with grilled leg of lamb? You’re in for a treat! But what sides will make it shine? From crispy potatoes to tangy salads, I’ve rounded up 15 perfect accompaniments that’ll turn your meal into a feast everyone remembers. Let’s dive in!

Minted Yogurt Sauce

Unless you’ve tried homemade minted yogurt sauce, you haven’t truly experienced grilled lamb. This refreshing condiment is a game-changer, and it’s shockingly easy to whip up. I always keep a batch in the fridge during summer cookouts.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup thick Greek yogurt (full-fat for richness)
• 1/2 cup finely chopped fresh spearmint leaves
• 1/2 cup grated seedless cucumber, squeezed dry
• 1 small garlic clove, minced (use a microplane for a paste)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. Using a box grater, finely grate the cucumber into a clean kitchen towel. Wrap the towel around the shreds and squeeze firmly over the sink to remove as much liquid as possible—this prevents a watery sauce.
2. Finely chop the fresh mint leaves until they resemble a fluffy pile; I like to use a sharp chef’s knife to avoid bruising the leaves.
3. Mince the garlic clove. If you have a microplane, use it to create a fine paste that distributes evenly.
4. In a medium bowl, combine the thickened Greek yogurt, squeezed cucumber, chopped mint, garlic paste, lemon juice, extra virgin olive oil, salt, and pepper.
5. Stir everything together with a spatula until the sauce is homogenous and pale green. Taste and adjust salt or lemon if needed—I often add a pinch more salt to brighten the flavors.
6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time lets the mint and garlic meld into the yogurt, making the sauce taste even better.

Keep this sauce in your fridge for up to three days—if it lasts that long. The creamy, tangy, herbaceous flavor is a counterpoint to smoky grilled lamb, but don’t be shy to slather it on roasted vegetables or use it as a dip for warm pita.

Garlic and Herb Grilled Asparagus

This time of year, I practically live at the farmers' market, and nothing screams spring like a bundle of bright green asparagus. Toss them with a garlic-herb mixture, and you've got the easiest, most impressive side dish for any backyard barbecue.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the asparagus

• 1 bunch (about 1 lb) fresh asparagus spears, trimmed
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon kosher salt

For serving

• Lemon wedges (optional)

Instructions

1. Prepare your grill for medium-high heat, aiming for 400-450°F.
2. In a large bowl, whisk together the olive oil, minced garlic, parsley, thyme, black pepper, and salt.
3. Add the trimmed asparagus to the bowl and toss until every spear is evenly coated. Tip: For even cooking, choose spears of similar thickness.
4. Place the asparagus directly on the grill grates, perpendicular to the slats so they don't fall through.
5. Grill for 4-5 minutes, turning occasionally with tongs, until the spears are charred and tender-crisp. Tip: Test doneness by inserting a knife tip into the thickest part—it should slide in easily.
6. Transfer the grilled asparagus to a platter, squeeze fresh lemon juice over if desired, and serve immediately. Tip: For extra char, let them sit undisturbed for the first 2 minutes.

Once off the grill, the asparagus retains a bright crunch with smoky char and a fragrant garlic-herb coating. I love serving it alongside grilled salmon or steak, or even chopped into a rustic salad for a pop of flavor. O, and don't skip the lemon—it really makes those earthy notes sing.

Roasted Root Vegetable Medley

Lately, I've been obsessed with the earthy sweetness that emerges when root vegetables hit a hot oven. It's a simple alchemy that transforms humble carrots, parsnips, and potatoes into something truly special—perfect for cozy weeknight dinners or holiday feasts.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

Produce

• 4 medium rainbow carrots (about 1 lb), peeled and cut into 2-inch sticks
• 3 medium parsnips (about 8 oz), peeled and cut into 2-inch sticks
• 4 medium Yukon Gold potatoes (about 1.5 lb), scrubbed and cut into 1-inch cubes
• 4 sprigs fresh thyme

Pantry

• 3 tablespoons smooth extra virgin olive oil
• 1 teaspoon flaky sea salt
• ½ teaspoon coarsely ground black pepper
• 1 teaspoon granulated garlic

Instructions

1. Preheat your oven to 425°F and position a rack in the center. (Tip: Use an oven thermometer to ensure accurate temperature for perfect caramelization.)
2. In a large mixing bowl, combine the carrot sticks, parsnip sticks, and potato cubes. Drizzle with the 3 tablespoons extra virgin olive oil, then sprinkle with 1 teaspoon flaky sea salt, ½ teaspoon black pepper, and 1 teaspoon granulated garlic. Toss well to coat every piece evenly. (Tip: Cut vegetables to uniform sizes so they roast at the same rate.)
3. Spread the vegetables in a single layer on a large rimmed baking sheet. Avoid overcrowding—if they're too crowded, they'll steam instead of caramelize. Use two sheets if necessary. (Tip: For extra crispiness, flip each piece so a cut side faces down.)
4. Roast for 20 minutes, then remove the sheet from the oven and carefully flip each piece using a spatula. Scatter the fresh thyme sprigs over the top. Return to the oven and continue roasting for another 20 minutes, or until the vegetables are tender when pierced with a fork and deeply golden at the edges. (Tip: Let them rest on the sheet for 2 minutes after roasting—the residual heat firms up the caramelized coating.)

Unexpectedly, the star of this dish is the parsnip—its subtle peppery sweetness intensifies in the heat. Serve alongside roasted chicken or flaky fish, or toss with fresh herbs and a squeeze of lemon for brightness. This medley also makes a fantastic leftover: reheat in a hot skillet to revive the crisp edges.

Spicy Harissa Couscous

Unlike plain couscous, this one brings a fiery twist that wakes up your taste buds. I love how the harissa infuses every grain with smoky warmth, making it my go-to side for grilled meats or roasted veggies.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Couscous

• 1 cup pearl couscous (or large grain)
• 1 1/2 cups water
• 2 tablespoons rich extra virgin olive oil
• 2 tablespoons fiery harissa paste (adjust to heat preference)
• 1/2 teaspoon fine sea salt
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons finely chopped fresh cilantro (optional)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the pearl couscous and toast, stirring frequently, for 2–3 minutes until lightly golden and fragrant — this deepens the nutty flavor.
2. Stir in the harissa paste and cook for 30 seconds, coating the couscous evenly. The paste will darken slightly; be careful not to burn it.
3. Pour in the water and add the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and couscous is tender but still chewy. Tip: Check at 12 minutes to avoid mushiness.
4. Remove from heat and let stand, covered, for 5 minutes. Then fluff with a fork to separate grains — this prevents clumping.
5. Drizzle with lemon juice and toss gently. Taste and adjust salt or harissa if needed. Garnish with cilantro if using.

Every bite packs a smoky heat that lingers just enough to keep you coming back. I love serving it alongside lamb chops or spooning it into bell pepper halves for a stuffed pepper twist — the couscous soaks up all the juices beautifully.

Lemon Rosemary Quinoa Salad

Bring on the bright flavors of spring with this Lemon Rosemary Quinoa Salad that’s become my go-to for quick, satisfying lunches. It’s light, fresh, and packed with citrusy aroma—perfect for meal prep or a side dish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup white quinoa
• 2 cups water
• 1 large lemon (zest and juice)
• 2 tablespoons fresh rosemary, finely chopped
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds to remove its bitter saponin coating.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Do not stir while cooking—it can make the quinoa mushy.
3. Remove the saucepan from heat and let it sit, covered, for 5 minutes. Then fluff the quinoa with a fork and transfer it to a large bowl to cool slightly. Tip: Spreading it on a baking sheet speeds up cooling.
4. While the quinoa cooks, zest the lemon until you have about 1 teaspoon of zest, then juice it (you should get about 2 tablespoons). Finely chop the fresh rosemary.
5. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, chopped rosemary, salt, and pepper. Let the dressing sit for a few minutes so the flavors meld.
6. Once the quinoa is warm (not hot), pour the dressing over it and toss gently with a fork to combine. Taste and adjust salt or pepper if needed. Serve at room temperature or chilled.

One bite and you'll taste the bright citrus and earthy rosemary—this salad is light yet satisfying. Serve it alongside grilled chicken or as a refreshing lunch on its own, perhaps with a handful of arugula for extra freshness.

Feta and Olive Tapenade

Putting together a quick appetizer that feels fancy but takes almost no effort is my favorite kind of cooking. This Feta and Olive Tapenade is my go-to when I need something in a pinch that still impresses guests.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Tapenade

• 1 cup briny pitted Kalamata olives
• 1/2 cup creamy crumbled feta cheese
• 2 tablespoons freshly chopped flat-leaf parsley
• 3 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove fresh garlic, minced
• 1/4 teaspoon finely ground black pepper

Instructions

1. In a food processor, combine the briny pitted Kalamata olives, creamy crumbled feta cheese, freshly chopped flat-leaf parsley, minced garlic, and finely ground black pepper. Tip: pulse a few times first to avoid splashing.
2. Pulse the mixture 8-10 times until the olives and feta are coarsely chopped and combined, but still have some texture. Overprocessing will turn it into a paste.
3. Add the rich extra virgin olive oil and fresh lemon juice, then pulse another 4-5 times until just combined. The mixture should look slightly chunky and glossy.
4. Transfer the tapenade to a serving bowl. If making ahead, cover and refrigerate up to 3 days; bring to room temperature before serving for best flavor.

Serve this tapenade with crusty bread or fresh veggie sticks for a delightful crunch. The salty feta and briny olives create a bold, creamy spread that pairs perfectly with a crisp white wine.

Grilled Mediterranean Vegetable Platter

Oh, this grilled Mediterranean vegetable platter is a staple at our summer BBQs! The smoky char from the grill brings out the natural sweetness of the veggies, and a drizzle of balsamic glaze ties it all together. It's colorful, healthy, and so easy to throw together.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

For the Vegetables

• 2 medium zucchini, cut into 1/2-inch diagonal slices
• 2 medium yellow squash, cut into 1/2-inch rounds
• 1 large red bell pepper, seeded and quartered
• 1 large red onion, cut into 1/2-inch thick rings
• 1 medium eggplant, cut into 1/2-inch rounds
• 3 tablespoons rich extra virgin olive oil
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano

For the Glaze and Garnish

• 1/4 cup high-quality balsamic glaze
• 2 tablespoons fresh lemon juice (optional, for brightness)
• 2 tablespoons chopped fresh parsley or mint

Instructions

1. Preheat your gas or charcoal grill to medium-high heat (about 400-450°F). While the grill heats, prepare the vegetables.
2. In a large bowl, combine the zucchini, yellow squash, red bell pepper, red onion, and eggplant. Drizzle with rich extra virgin olive oil, then sprinkle with fine sea salt, freshly ground black pepper, and dried oregano. Toss gently to coat all pieces evenly.
3. Place the vegetables directly on the grill grates. Grill in batches if needed to avoid overcrowding — you want nice grill marks, not steamed veggies. Cook for 4-5 minutes per side, until tender and lightly charred. (Tip: Use a grill basket for smaller pieces like onions to prevent falling through.)
4. As each batch finishes, transfer the grilled vegetables to a large serving platter. Arrange them in a colorful, overlapping pattern.
5. Once all vegetables are grilled, drizzle generously with high-quality balsamic glaze. If using, splash with fresh lemon juice for a bright finish. Sprinkle with chopped fresh parsley or mint for a pop of green.
6. Serve warm or at room temperature. (Tip: Let the platter sit for 5 minutes after glazing to allow flavors to meld.)

My family loves piling these veggies onto crusty bread or serving alongside grilled chicken or fish. The balsamic glaze adds such a sweet-tart finish that makes every bite irresistible. You'll find yourself making this all summer long!

Saffron Rice Pilaf

Very often, the simplest dishes are the most memorable, and this saffron rice pilaf proves it. It's the kind of side that turns an ordinary weeknight dinner into something special—fragrant, fluffy, and studded with golden almonds.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup extra-long grain basmati rice
• 2 cups low-sodium chicken broth
• 1/4 teaspoon crushed saffron threads
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion, finely diced
• 1/3 cup slivered almonds
• 1/2 teaspoon kosher salt

Instructions

1. Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear—about 1 minute. This removes excess starch for separate, fluffy grains.
2. In a small saucepan, warm the chicken broth over low heat. Add the crushed saffron threads, stir to combine, then remove from heat and let steep for 10 minutes to infuse the liquid with color and aroma.
3. In a medium heavy-bottomed saucepan, melt the unsalted butter over medium heat. Add the finely diced yellow onion and sauté, stirring occasionally, for about 4 minutes until translucent and just beginning to brown at the edges.
4. Add the slivered almonds to the pan with the onion and cook, stirring constantly, for 1–2 minutes until they turn golden and smell nutty. Be careful not to burn them.
5. Add the rinsed rice to the pan. Stir to coat every grain with the butter-onion mixture, toasting lightly for 1 minute. This step builds flavor.
6. Pour the saffron-infused broth and the kosher salt into the pan. Stir once, then bring to a full boil over medium-high heat.
7. Reduce the heat to low, cover the pan tightly with a lid, and simmer without lifting the lid for 15 minutes. The rice should be tender and the liquid absorbed.
8. Remove the pan from the heat and let it stand, still covered, for 5 minutes. Then, fluff the rice gently with a fork to separate the grains.

Honestly, the delicate aroma of saffron combined with the nutty crunch of almonds makes this pilaf a standout side dish. I love serving it under a rich chicken tagine or alongside a simple lemony roast chicken.

Cucumber and Tomato Salad

Even on the hottest days, this cucumber and tomato salad comes together in minutes, saving me from turning on the oven. It’s my go-to when I need a burst of freshness alongside grilled chicken or a simple piece of fish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 2 large English cucumbers, thinly sliced
• 3 medium ripe Roma tomatoes, cut into wedges
• 1/2 small red onion, thinly sliced into rings
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh parsley, chopped

For the Dressing

• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon salt
• 1 clove garlic, minced

Instructions

1. Place the thinly sliced cucumbers, tomato wedges, and red onion rings in a large bowl. Tip: For extra crunch, toss the cucumber slices with a pinch of salt and let them sit for 5 minutes, then pat dry before adding to the salad.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, black pepper, salt, and minced garlic until emulsified. Tip: Let the dressing sit for a few minutes to allow the garlic flavor to infuse.
3. Pour the dressing over the vegetables and toss gently to coat. Tip: Use your hands to toss — it evenly distributes the dressing without bruising the tomatoes.
4. Add the torn basil and chopped parsley, then toss once more.
5. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld. Tip: If you have time, refrigerate for 15 minutes for an even more refreshing chill.

Lovely as a side, this salad also shines on its own with a crusty piece of bread to soak up the herby dressing. The crunch of the cucumber, the sweetness of the tomato, and the tangy vinaigrette make every bite feel like summer on a plate.

Honey-Glazed Carrots

Kind of like that one vegetable side dish that steals the show, these Honey-Glazed Carrots are my go-to for weeknight dinners and holiday feasts alike. I love how the natural sweetness of carrots intensifies when roasted with a sticky honey glaze.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Honey-Glazed Carrots

• 1 lb fresh carrots, peeled and cut into 2-inch pieces
• 2 tbsp unsalted butter, cut into small pieces
• 2 tbsp honey (preferably local)
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F.
2. In a large bowl, toss the carrots with olive oil, salt, and pepper until evenly coated.
3. Spread the carrots in a single layer on a rimmed baking sheet (this prevents honey drips later).
4. Dot the carrots with the small pieces of butter.
5. Roast for 15 minutes, until starting to soften.
6. Remove from the oven, drizzle with honey, and toss gently to coat each piece.
7. Return to the oven and roast for another 10 minutes, until the carrots are tender and the glaze is caramelized. Tip: For even cooking, cut carrots into uniform sizes. Tip: If you like a thicker glaze, add an extra teaspoon of honey in the last 5 minutes. Tip: Watch closely near the end to avoid burning—honey can darken quickly.

Not only do these carrots come out tender with a glossy, caramelized coating, but they also pair beautifully with roasted chicken or a hearty grain bowl. Next time, try tossing in a pinch of red pepper flakes for a sweet-spicy twist.

Spicy Chimichurri Sauce

Spicy chimichurri is my go-to for lamb—it cuts through the richness with bright, herbaceous heat. This version kicks up the classic Argentine sauce with fresh jalapeño and extra red pepper flakes, making every bite a little more exciting.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Chimichurri

• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, combine the finely chopped parsley, cilantro, minced garlic, seeded and minced jalapeño, dried oregano, and crushed red pepper flakes.
2. Add the red wine vinegar, extra virgin olive oil, kosher salt, and freshly ground black pepper.
3. Stir vigorously until all ingredients are well incorporated and the herbs are evenly coated.
4. Let the chimichurri sit at room temperature for at least 15 minutes to allow the flavors to meld. Tip: For a deeper flavor, refrigerate it for up to 2 hours before serving.
5. Taste and adjust seasoning if needed—remember the saltiness will mellow as it sits. Tip: Use a food processor for a finer texture, but pulse just a few times to avoid turning it into a paste.
6. Serve immediately over grilled lamb, or store in an airtight container in the fridge for up to 1 week. Tip: Bring to room temperature before serving for the best flavor.

Every time I drizzle this over grilled lamb chops, the kitchen smells like an Argentine asado. The spicy, tangy kick also works wonders on roasted vegetables or as a marinade for chicken—don't limit it to just lamb.

Conclusion

Love these accompaniments? They’re perfect for elevating your grilled leg of lamb dinner. I hope you find new favorites to mix and match. Which recipe are you most excited to try? Leave a comment below and share this roundup on Pinterest to save for later!

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