If you were serving lamb stuffed with feta, garlic and herbs...

[snickersnack]

...what would you serve with it? Potato? Veg? Salad and bread? The recipe is strangely silent on serving suggestions and I'm uninspired...

salad and bread I think

WHat, um, shape is the lamb? I mean, what sort of cut of lamb, and how is it presented? Some sort of potato gratin, maybe?

I'd go for cous cous as well. Maybe with lemon juice & zest, peas and a bit of rocket tossed in too.

depending on the cut, i often puree chickpeas with cumin seeds and a bit of garlic and a squeeze of lemon juice and serve the lamb placed on it with pitta bread

i cook the chickpeas through though by the way, sorry!

It's a leg, LHC. Maureen - I fear cous cous, never really got my head round it, but perhaps this is the time to go for it.

Ooh - the chickpea puree sounds yummy. I reckon it might benefit from something with a bit of liquid for textural contrast .

Definitely couscous - can't go wrong. Put some in a bowl, pour enough boiling water over it to cover it with about half a cm over the top (IYSWIM, can't think how to explain it properly), put a plate or a piece of kitchen roll over the top and leave it for 10 mins. I add toasted pine nuts, lemon juice and fry up various veg to make it more interesting - red onion, garlic, courgette, red pepper. Stir in chopped mint and coriander and YUM .

obviously you're dead right jackieno its really nice actually, a bit like hummus but not quite iyswim! you can then serve it next day as a hummus with bits of fried leftover lamb on top of it and a few chickpeas on top, clever huh!

rice with tomatoes, raisins, onions, pine nuts and parsely.

I love this with lamb.

or stuffed peppers, keeping up the greek theme

Salad and bread here too.

Cous cous it is. If I go the roasted veg route I won't need separate veg and carbs. Nice work every one. I'll report back on whether I managed to conquer my cous cous phobia.