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Jardinière de Légumes and Grilled Lamb Chops

This recipe is presented to you by Ludo Lefebvre.

For 4 people


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For the jardinière

  • 8 small carrots in different colors if possible
  • 8 spring turnips
  • 12 spring radishes in different colors if possible
  • ½ pound shelled peas
  • 3 spring onions
  • 8 boston lettuce leaves
  • ½ lemon
  • 4 tablespoons salted butter
  • salt
  • pepper

For the lamb

  • 12 lamb chops, trimmed
  • French Provencal Barbecue Seasoning from Ludo Lefebvre's Essential spices collection
  • salt
  • pepper


To make the jardinière:

  1. Peel the carrots and cut into 4 lengthwise.
  2. Clean and brush the turnip and the radishes and cut into quarters.
  3. Dice the onions.
  4. Melt the butter in a large saucepan or Dutch pan and add the onions. Cook with no coloration for 2 minutes.
  5. Add ½ cup of water and then add the carrots. Cover for 4 minutes. Then add the turnips and radishes. Cover for another 2 minutes.
  6. At the last moment add the peas and lettuce leaves, and a few drops of lemon juice. Salt and pepper to taste. The water/butter combined looks like a sauce, a “liaison” for the vegetables.

To grill the lamb chops:

  1. Grill to your taste the lamb chops. Add the spices, salt and pepper.
  2. In France, we cook them “rosé”, pink but not red inside.


Serve a few tablespoons of jardinière and 3 lamb chops.

Recipe by Ludo Lefebvre ©2016