Spring Lamb With Rosemary and Turnips
Published March 2, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2(1½-pound) racks of lamb, trimmed of excess fat and frenched
- Salt and pepper
- 4tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
- 12ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
- 5ounces turnip greens or other greens
- 4tablespoons unsalted butter
Nutritional analysis per serving (6 servings)
711 calories; 65 grams fat; 30 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 25 grams protein; 741 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Step 2
Heat oven to 375 degrees.
- Step 3
Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Step 4
Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Step 5
Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
Private Notes
Comments
Where does one find baby turnips? I’ve never seen them, even at the farmers’ market.
Baby turnips would be sweeter. If not, find some regulars that have not been in the root cellar for ages, and cut them in half or quarters. The Swedish turnip, aka rutabaga, is less bitter. I believe it was Truman Capote who said, "It's not the meat that separates the rich from the rest of us. It's the vegetables." And it's true. Fine produce costs, unless you can shop a farmer's market for seasonal fare. The richness of lamb juxtaposed with bitter greens and roots is a good idea.
FYI: Costco fresh lamb racks are best value in the store. Good value, good lamb taste.
Very easy and tasty. We made a paste of the salt, pepper and rosemary adding a little olive oil and rubbed it over the lamb. Not sure if it was bringing the lamb to room temperature or cooking at a lower temperature, but the lamb was super tender, almost like sous-vide, but firm. The Hakurei turnips and greens took about as long to cook as the lamb. Next time I’ll start them at the same time as the lamb and let them sit if ready too early. Looking forward to making this again!
Just finished this meal, and the combination is so perfect! Such a simple, yet delightful grouping. I broiled rather than roasted the meat, but followed the rest of the recipe as written, adding a lovely Syrah to complement the meat. For some reason my family did not really eat turnips. I had no idea that they were so tasty!
Excellent, excellent, excellent. There were just two of us so only cooked one rack, but kept the amount of vegetables. Cooked the meat a little longer, about 37 minutes. Bought the smallest turnips I could and cut approximately into eighths. Took the advice of a previous cook and poured off the excess water when the turnips were fork-tender before adding the butter and letting it brown. Used dandelion greens because that’s what the the market had and they said “spring” to me. 5 stars.
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