Lamb Chops and Spinach and Turnip Purée

Name: Lamb Chops and Spinach and Turnip Purée
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 bunches flat-leaf spinach, trimmed; 1 garlic clove, peeled; 118 milliliters heavy cream; 4 servings Kosher salt; 237 milliliters dry Marsala; 3 teaspoons olive oil, divided; 1 kilograms lamb (1 or 2 racks), bones frenched; 5 sprigs thyme, divided; 680 grams turnips, peeled, cut into 1 pieces

Lamb Chops and Spinach and Turnip Purée might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 32g of protein, 85g of fat, and a total of 1046 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up pepper, lamb, garlic clove, and a few other things to make it today. To use up the marsala you could follow this main course with the Sticky orange & marsala pudding as a dessert. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat oven to 400°F. Cook turnipsin a large saucepan of boiling,salted water until tender, 10-15minutes.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Drain. Return to pan; addcream. Bring to a boil. Reduceheat and simmer until cream coatsturnips, about 4 minutes. Puréeturnip mixture in a food processoror with an immersion blender untilsmooth. Cover and keep warm.

Ingredients you will need

Cream

Equipment you will use

Immersion Blender

Frying Pan

Meanwhile, heat 1 teaspoon oil ina large ovenproof skillet overmedium-high heat. Season lambwith salt and pepper. Cook fat sidedown until brown, 5-8 minutes.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Frying Pan

Turn lamb over. Tuck 4 thymesprigs under; place in oven. Roastuntil an instant-read thermometerinserted into center registers 125°Ffor medium-rare, 15-25 minutes.

Ingredients you will need

Lamb