What kind of side dishes are good to make with Lamb? ?

Tender baby carrots, cauliflower and rice.

I would adapt this recipe by adding the cabbage that you have finely sliced, both kinds of onions, carrots as well as your broccoli and cauliflower. I have made this recipe before and it is DELICIOUS!!! Good luck!!!!

Ingredients:
1 tablespoon oil
1 pound lamb (cut into bite sized pieces)
1 onions (roughly chopped)
2 cloves garlic
2 tablespoons flour
1 Guinness (or other dark stout)
* beef stock
1 tablespoon rosemary (chopped)
1 tablespoon thyme (chopped)
1 bay leaf
salt and pepper to taste
2 white potatoes (cut into bite sized pieces)
4 carrots (cut into bite sized pieces)
1 handful parsley (chopped) garnish

Directions:
1. Heat the oil in a large pot.
2. Add the lamb and brown on each side.
3. Add the onions and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about 1 minute.
5. Sprinkle in the flour and stir.
6. Add the Guinness and enough beef stock to cover.
7. Add the rosemary, thyme, bay leaf, salt and pepper.
8. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
9. Add the potatoes and carrots and some more beef stock to cover.
10 Bring to a boil, reduce the heat and simmer until they are tender, about 20-60 minutes depending on cut.
11. Plate and garnish with parsley.

Arakas me Patates (greek):
1 bunch of dill, finely chopped (or 3 tablespoons of dried dill weed)
3 green (spring) onions, finely chopped
1/2 cup of olive oil
3 – 3 1/2 pounds of potatoes, peeled, cut in chunks
2 pounds of frozen peas
2-3 teaspoons of sea salt (or to taste)
2 1/4 cups of water
2-3 tablespoons of lemon juice (1 small lemon)
1 tablespoon of flour
Preparation:
Note: Take peas out of the freezer when peeling the potatoes. They will not defrost before adding to the pot.
Sauté dill and onion in oil in a large pot until onion softens slightly. Increase heat to high and stir continuously until boil is reached. Stir in peas, potatoes, salt, and water. When it reaches a full boil, reduce heat, cover, and simmer for 25-30 minutes, until potatoes are fairly soft.
In a small bowl, combine lemon juice and flour and stir until the flour dissolves. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the lemon mixture into the pot. Stir, cover, and cook 5 minutes more.
Turn off heat and leave the pot on the stove for 15 minutes before serving.
Serve hot or warm.
Yield: serves 4-5 as a main dish, 6-8 as a side.

Lahano Katsarolas:
2 onions, finely chopped
2 cloves of garlic, finely chopped or sliced
1 cup of olive oil
2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
2 tomatoes, finely chopped
1 1/2 tablespoons of finely chopped fresh mint
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
2 whole cloves
Preparation:
Sauté onion and garlic in olive oil until translucent. Add cabbage and stir for about 5 minutes. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.Yield: 4 servings of Greek Stewed Cabbage with Mint.

Wild Rice Casserole:
2 onions, finely chopped
3 celery, thinly sliced
2 (6 ounce) packages dry instant long grain and wild rice mix
2 1/2 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup butter
1/2 pound processed American cheese
1/2 cup sliced fresh mushrooms

In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms. Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.

Wild Rice Stuffed Squash:
1 (6 ounce) package long grain and wild rice mix
2 1/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive or vegetable oil
3/4 cup dried cranberries
1/2 cup toasted, coarsely chopped pecans
2 tablespoons minced fresh parsley
4 medium acorn squash
3/4 cup water
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from the heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated side down. Bake at 350 degrees F for 50-60 minutes or until squash is tender.

Try mashed potatos that one side canned french cut green beans and then canned yellow corn its good and easy the green beans just drain out the juice they com in and toss the in a pan and add butter and a pich of salt and the corn the same just let them warm in the stove and thats it