Name: Lamb Chops and Spinach and Turnip Purée
Yield: Makes 4 servings
Ingredients: 1 1/2 pounds turnips, peeled, cut into 1" pieces; Kosher salt; 1/2 cup heavy cream; 3 teaspoons olive oil, divided; 2 1/2 pounds rack of lamb (1 or 2 racks), bones frenched; Freshly ground black pepper; 5 sprigs thyme, divided; 1 cup dry Marsala; 1 garlic clove, peeled; 2 bunches flat-leaf spinach, trimmed

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Lamb Chops and Spinach and Turnip PuréeAndrew Rowat

The lamb roasts on a bed of thyme to infuse the meat.

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