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.


Recipe Summary



For the jardinière
For the lamb


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.

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.