Best 3 Lamb Chops And Spinach And Turnip Purée Recipes

Indulge in a culinary journey with our delectable Lamb Chops and Spinach and Turnip Puree, a harmonious blend of flavors and textures that will tantalize your taste buds. Perfectly seared lamb chops, juicy and flavorful, are complemented by a creamy and earthy puree made from fresh spinach, turnips, and a hint of garlic. This main course is not only visually stunning but also packed with nutrients, making it a wholesome and satisfying meal. Additionally, we present two delightful side dish recipes to accompany the main course: a refreshing Cucumber and Mint Salad and a tangy Carrot and Radish Slaw. These vibrant salads provide a crisp and light balance to the richness of the lamb chops and puree. Get ready to embark on a culinary adventure with our comprehensive recipes that guide you through each step of preparation, ensuring a successful and enjoyable cooking experience.

Here are our top 3 tried and tested recipes!

LAMB CHOPS AND SPINACH AND TURNIP PURéE

Lamb Chops and Spinach and Turnip Purée image

Categories Lamb Roast Dinner Rack of Lamb Spinach Turnip Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

Preheat oven to 400°F. 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. 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.

SPRING LAMB WITH ROSEMARY AND TURNIPS

Spring Lamb With Rosemary and Turnips image

For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.

Provided by David Tanis

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 6

Ingredients

2 (1½-pound) racks of lamb, trimmed of excess fat and frenched
Salt and pepper
4 tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
12 ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
5 ounces turnip greens or other greens
4 tablespoons unsalted butter

Steps:

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.
Heat oven to 375 degrees.
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.
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.
Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

LAMB CHOPS WITH GARLIC-PARSLEY CRUST AND SAUTEED SPINACH

Lamb Chops with Garlic-Parsley Crust and Sauteed Spinach image

This solo supper of pan-seared chops gets a quick boost from a garlicky coating. Speedy spinach and a squeeze of citrus complete the meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 tablespoon plain dried breadcrumbs
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
1 teaspoon finely grated lemon zest, plus lemon wedge for serving
2 teaspoons olive oil
Coarse salt and ground pepper
2 loin lamb chops (3 to 5 ounces each)
1 bunch (8 ounces) flat-leaf spinach, stems trimmed

Steps:

In a medium bowl, combine breadcrumbs, parsley, garlic, lemon zest, and 1 teaspoon oil; season with salt and pepper. Dividing evenly, press breadcrumb mixture firmly on one side of each lamb chop.
In a medium skillet, heat remaining teaspoon oil over medium. Place chops in skillet, crumb side down; season with salt and pepper. Cook until crust is browned, 3 to 4 minutes; turn, and cook 4 to 6 minutes more for medium-rare. Transfer to a plate (reserve skillet), and cover loosely with aluminum foil to keep warm.
Add spinach to skillet; season with salt and pepper. Cook, tossing, until wilted, 1 to 3 minutes. Serve lamb with spinach and lemon wedge.

Nutrition Facts : Calories 582 g, Fat 46 g, Fiber 5 g, Protein 30 g

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Opt for fresh, tender lamb chops, and use a variety of colorful and flavorful vegetables.
Marinate your lamb chops: Marinating the lamb chops in a flavorful mixture of herbs, spices, and olive oil will help tenderize them and infuse them with flavor.
Cook the lamb chops over medium-high heat: This will help to create a nice sear on the outside of the chops while keeping the inside juicy and tender.
Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: For medium-rare, cook the chops to an internal temperature of 135°F (57°C).
Let the lamb chops rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Serve the lamb chops with a variety of sides: Roasted vegetables, mashed potatoes, or a fresh salad are all great options.

Conclusion:

This recipe for Lamb Chops with Spinach and Turnip Puree is a delicious and elegant dish that is perfect for a special occasion. The lamb chops are tender and flavorful, and the spinach and turnip puree is a creamy and flavorful accompaniment. This dish is sure to impress your guests!