Lamb Chops and Spinach and Turnip Purée

Ingredients

• 4 servings pepper black freshly ground
• 2 bunches flat parsley trimmed
• 1  garlic clove peeled
• 0.5 cup cup heavy whipping cream 
• 4 servings kosher salt 
• 1 cup plum brandy dry
• 3 teaspoons olive oil divided
• 2.5 pounds wire rack rack of (1 or 2 racks)
• 5 sprigs thyme leaves divided
• 1.5 pounds turnip peeled cut into 1" pieces

Equipment

• frying pan
• sauce pan
• oven
• immersion blender

Directions

1. Preheat oven to 400°F. Cook turnipsin a large saucepan of boiling,salted water until tender, 10-15minutes.
2. 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.
3. 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.
4. 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.
5. Let rest on a plate for 10 minutes.
6. Drain fat from skillet; add
7. Marsala. Bring to a boil. Reduce heat;simmer, stirring and scraping upbrowned bits from bottom of skillet,until reduced by half, 5-8 minutes.
8. Meanwhile, heat remaining 2 teaspoonsoil in a large skillet over mediumheat.
9. Add garlic and remainingthyme sprig; stir until beginningto brown, about 1 minute; discardgarlic and thyme sprig.
10. Add spinachby the handful, tossing and allowingit to wilt slightly between additions.Season with salt and pepper. Cookuntil tender, about 4 minutes.
11. Cut lamb between bones intochops and serve with spinach,turnip purée, and Marsala sauce.