Days of Old

• Despite references to the "Lamb of God" in the Bible, lamb as a holiday dish is usually associated with Easter dinner, not Christmas dinner. This is an acknowledgement of Christ being the sacrificial lamb, and traditionally speaking, turkeys and hams have graced many a Christmas table in America instead of lamb. Other traditions include sausage dishes from Italy or turkey spiced with chilies and dried fruit from Mexico. Very traditional dinners could also include boar's head, but as the "New York Times" points out, a crown roast of lamb makes sense, as it is festive and visually impressive, as well as being easy to carve.

Lamb With Rosemary and Oregano

• Rosemary and oregano are common seasonings for roast lamb, although very simple lamb recipes only call for a little olive oil plus some salt and pepper to taste. Deciding which way to dress the crown roast of lamb depends not only on personal taste, but also on what you plan to serve as a side dish. A more mild lamb dish may provide balance for spicier side dishes.

Traditional Side Dishes

• A cook who likes the heartiness of root vegetables, such as potatoes and carrots, will find that these sides work well with the crown roast of lamb. In keeping with the festivities of the occasion, cooks should choose carrots that have brilliant orange skins or opt for multicolored carrots to add more visual variety. Although almost any potato will taste great next to this dish, red-skinned potatoes will also add a pop of color, making the Christmas table look all the more festive.

Mediterranean Flavors

• Lamb is often served in the Mediterranean, and those who want to bring out this side of the crown roast of lamb's character should serve it with side dishes such as yogurt or couscous. The couscous will take on the flavor of the lamb if it is cooked in the lamb's juice. A yogurt dipping sauce brings a cooling element to the lamb and a touch of dill in the yogurt adds some tanginess to the lamb without being overpowering.