Lamb Chops And Spinach And Turnip Purée

• 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

1. Preheat oven to 400u0b0F. 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. Puree turnip mixture in a food processor or with an immersion blender until smooth. Cover and keep warm.
2. 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.
3. Turn lamb over. Tuck 4 thyme sprigs under; place in oven. Roast until an instant-read thermometer inserted into center registers 125u0b0F for medium-rare, 15-25 minutes. Let rest on a plate for 10 minutes.
4. 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.
5. 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.
6. Cut lamb between bones into chops and serve with spinach, turnip puree, and Marsala sauce.

kosher salt, heavy cream, olive oil, rack of lamb, freshly ground black pepper, thyme, marsala, garlic, flatleaf spinach

Taken from www.epicurious.com/recipes/food/views/lamb-chops-and-spinach-and-turnip-puree-51144210 (may not work)