Need quick help for Easter meal!!!

[Klo.]

Any good cooks in the house???

I can kind of hold my own in the kitchen but one thing I'm not that great at is food pairings. What goes with what.

So here is the lamb I am making:
Herb Encrusted Leg of Lamb with Garlic Roasted Potatoes
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_14949,00.html

What vegtable do i pair with that?
Roasted Asparagus with Olive Oil and Garlic (I'm thinking too garlicy all-around)
Asparagus with Hollondaise Sauce
Or Carrots (might add a nice color to the plate also)
I was thinking this sounded good, Apricot Glazed Carrots - http://sidedish.allrecipes.com/az/88470.asp

or is that too different from the other foods. ack. I'm bad at this stuff. Keep in mind I am cooking for absolute food snobs - my sister and evil SIL.

Any other ideas??? It has to be easy, easy. Like prepare ahead and heat up or something to put in the oven at the very end.

Thanks if anyone has anything to offer.

[bookworm]

Since the lamb is rich, I might keep the veggie simple. I think roasted asparagus would be great! If you're worried about too much garlic (never a problem for me ;) ), you can just roast with a little evoo, salt, & pepper (400 degrees for about 15 minutes. Line the pan with tin foil and you won't even have to clean up!)

[nic]

If your afraid the roasted asparagus with olive oil and garlic would be too much you could always roast it without the garlic. I usually roast asparagus with olive oil, salt and pepper and a red pepper if I have one on hand.

[*gemini*]

One vegetable side dish that is great with lamb is Fagiolini alla Genovese ( green beans genovese style ). They are super duper easy and the best green beans in the history of humans. :D I found this recipe online that is similar to the one I use from a cooking book.

Fagiolini alla Genovese ( green beans genovese style )

Ingredients:

* 2 pounds (900 g) string beans, tips trimmed
* 2 tablespoons freshly minced parsley
* 1 clove garlic, minced ( edited to add: I guess this doesn't make the whole meal less garlicky! :o )
* 4 salted anchovies, rinsed and boned
* 4 tablespoons olive oil
* 1/4 cup unsalted butter (you can also simply increase the oil to a half cup)
* Salt and pepper

Preparation:

Blanch the beans in abundant salted water, drain them, and set them aside. Heat the oil or oil and butter in a pan and sauté the herbs and the anchovies, stirring everything around until the anchovies dissolve, and then add the beans and cook briefly over a brisk flame, stirring to coat them with the sauce. Check seasoning and serve.

You can make this in advance and re-heat.

Carrots are great too!

[ChicagoKate]

I think that roasted asparagus would be great. If you want something different, try this vinaigrette on the asparagus. It is HEAVEN.

Cranberry Vinaigrette

Makes about 1 1/4 cups

1/4 cup cranberry juice
3 tablespoons balsamic vinegar
1 shallot, mined
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh chives or fresh parsley
1/2 cup dried cranberries or dried cherries
Salt and freshly ground black pepper to taste

Combine the cranberry juice, vinegar, and shallot in a bowl. Slowly add the olive oil and whisk until all the oil is incorporated. Mix in the chives and cranberries; season with salt and pepper to taste. Refrigerate in an airtight container until ready to use.

[nic]

whoops, I was posting at the same time as bookworm

[Klo.]

Thanks everyone for your great suggestions!! We just decided to go with both. Extra veggies never hurt anyone right?