• 2 saddles of lamb
  • 12 baby turnips
  • 10 green asparagus
  • 8 baby orange carrots
  • 8 baby yellow carrots
  • 50g butter
  • 10cl olive oil
  • 300g shelled peas
  • 1 sheet phyllo pastry
  • Fine sea salt to taste
  • Coarse-ground pepper to taste


For the Saddle of Lamb

  1. Heat the olive oil in a pan, add in the saddles of lamb (fat side down), and cook until evenly coloured.
  2. Add a knob of butter and cook in a 180°C oven for 3 minutes, then set aside on the stovetop.

For the Vegetables

  1. Wash and peel the vegetables.
  2. Blanch in boiling salted water and then leave to cool.
  3. Glaze with chicken stock and butter, and add seasoning to taste.
  4. Blanch the peas in boiling salted water, then purée them with some butter and seasoning and pass through a fine sieve to ensure it is smooth.
  5. Cut 1cm-wide strips of phyllo pastry, coat with a little olive oil, then roll the strips around copper tubes and bake for 6 minutes at 160°C.

To Finish

  1. Place the saddle of lamb lengthwise on a serving plate.
  2. Add a spoonful of pea purée on one side and arrange the vegetables on the opposite side.
  3. Serve.

Recipe Courtesy of Julien Lefebvre of Château Cordeillan-Bages.

Julien Lefebvre Chef Feature.