Chef Ludovic Lefebvre puts together a colorful dish featuring grilled lamb chops surrounded by a variety of spring carrots, turnips, radishes, shelled peas, onions and lettuce leaves. A simple butter "sauce" acts as a liaison for the vegetable and ties this meal together.
For more details on how to make this recipe, see Ludo's step-by-step video here.
For the jardinière
8 small carrots (spring, small carrots with different colors would look nice)
8 spring turnips
12 spring radishes (different type or colors is also nice)
1/2 pound shelled peas
3 spring onions
8 Boston lettuce leaves
4 tablespoons salted butter
For the lamb
12 lamb chops, trimmed
French Provencal Barbecue Seasoning from Ludo Lefebvre's Essential spices collection
How to Make It
Step 1 To make the jardinière:
Peel the carrots and cut in 4 lengthwise. Clean and brush the turnip and the radishes and cut in quarters. Dice the onions.
Melt the butter in large saucepan or Dutch pan and add the onions and cook with no coloration for 2 minutes. Add 1/2 cup of water then the carrots. Cover for 4 minutes. Then add the turnips and radishes. Cover for 2 minutes.
At the last moment add the peas and lettuce leaves, a few drops of lemon juice. Salt and pepper. The water/butter looks like a sauce, a “liaison” for the vegetables.
Step 4 To grill the lamb chops:
Grill to your taste the lamb chops. Add the spices, salt and pepper. In France, we cook them “rosé”, pink but not red inside.
Serve a few tablespoons of jardinière and 3 lamb chops.
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