For 4 servings

Prep and cook time: 1 h 20 min


Difficulty: Medium


Cannot be frozen

For the turnip mash:


1000 g | 35 oz | 6 1/2 cups turnip, peeled and cubed


80 g | 3 oz | 1/2 cup unsalted butter


1 pinch ground nutmeg


sea salt


freshly ground black pepper



For the chops:
1 lamb rack, best end, 7-8 chops, trimmed


2 tbsp olive oil


2 tsp dried thyme



To serve:


2 tbsp unsalted butter


150 g | 5 oz | 5 cups baby spinach leaves, washed


4 tbsp coconut aminos


1 pinch dried thyme

1 For the turnip mash: Cook the turnip in a large saucepan of salted, boiling water until tender to the point of a knife, about 20 minutes.



2 Drain well and leave to steam off for 2 minutes. Return the turnip to the saucepan they were cooked in and add the butter, ground nutmeg, salt and pepper. Mash well until smooth, cover, and set aside.



3 For the lamb chops: Preheat the oven to 200°C (180° fan) | 400F | gas 6.



4 Rub the lamb with the olive oil and season with dried thyme, salt and pepper.



5 Heat an ovenproof frying pan over a moderate heat until hot. Sear the lamb in the hot pan until golden-brown all over. Wrap the bones with aluminium foil to prevent charring.



6 Transfer the pan to the oven to finish cooking, 10-15 minutes until the centre of the lamb registers at least 65°C | 150F on a meat thermometer for medium meat.



7 Remove from the oven and transfer the lamb to a plate. Cover loosely with aluminium foil and leave to rest for at least 10 minutes.



8 To serve: Melt the butter in a large frying or saute pan set over a moderate heat. Add the spinach and a pinch of salt, and cook until wilted.



9 Warm the coconut aminos in a small saucepan with a pinch of dried thyme and 2 tbsp water. Simmer until slightly reduced.



10 Reheat the turnip mash in a microwave if needed. Cut the lamb into chops.

11 Spoon the turnip mash onto plates and top with wilted spinach and the chops. Spoon the sauce around the plate before serving.