Lamb Chops and Spinach and Turnip Purée
Lamb Chops and Spinach and Turnip Purée is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F.
Cook turnips in a large saucepan of boiling, salted water until tender, 10-15 minutes.
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 an instant-read thermometer inserted into center registers 125°F for medium-rare, 15-25 minutes.
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, heat remaining 2 teaspoons oil in a large skillet 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 with spinach, turnip purée, and Marsala sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.