Photo: Emiliano Vittoriosi
Lamb Chops, Spinach, and Turnip Puree
10 ingredients
4 servings
openrecipes
The lamb chops roast on a bed of thyme before being plated with the spinach and turnip puree.
Estimated Nutrition (whole recipe, rough)
551
Calories
28g
Protein
41g
Fat
15g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Turnip | 1 medium (122g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 turnips, peeled, cut into 1-inch pieces
- Kosher salt
- 1/2 heavy cream
- 3 olive oil, divided
- 2 1/2 rack of lamb (1 or 2 racks), bones frenched
- Freshly ground black pepper
- 5 sprigs thyme, divided
- 1 dry Marsala
- 1 garlic clove, peeled
- 2 bunches flat-leaf spinach, trimmed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes