Lamb Chops with a Turnip Purée, Spinach in Marsala

This is a terrific dish for a cold winter supper.  The thyme is infused into the meat for a scrumptious, classics flavor.


1 1/2 pounds turnips, peeled, cut into 1" pieces
Kosher salt
1/2 C. heavy cream
3 tsp olive oil, divided
2 1/2 # rack of lamb (1 or 2 racks), bones frenched (the bones are cleaned of meat and fat)
Freshly ground black pepper
5 sprigs thyme, divided
1 C. dry Marsala
1 garlic clove, peeled
2 bunches flat-leaf spinach, trimmed


Preheat oven to 400°F.

Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes. Drain. Return to pan; add cream. Bring to a boil. Reduce heat and simmer until cream coats turnips, about 4 minutes. Purée turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.

Meanwhile, heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. Cook fat side down until brown, 5-8 minutes.
Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until medium-rare, 15-25 minutes. Remove and let rest on a plate for 10 minutes.

Drain fat from skillet; add Marsala. Bring to a boil. Reduce heat; simmer, stirring and scraping up browned bits from bottom of skillet, until reduced by half, 5-8 minutes.

Meanwhile, in another skillet, heat remaining 2 teaspoons oil over medium heat. Add garlic and remaining thyme sprig; stir until beginning to brown, about 1 minute; discard garlic and thyme sprig. Add spinach by the handful, tossing and allowing it to wilt slightly between additions. Season with salt and pepper. Cook until tender, about 4 minutes.

Cut lamb between bones into chops and serve on a warm plate with spinach, turnip purée, and Marsala sauce.  Enjoy!