Rack of Lamb and Mashed Yellow Turnips

  • Author: Cooking Up Romance
  • Prep Time: 45
  • Cook Time: 60
  • Total Time: 105


A medieval feast inspired dinner for special occasions


For the yellow turnips

  • 1 1/2 cups olive oil
  • 3 tablespoons unsalted butter
  • 2 leeks, green tops and ends removed and sliced into rings
  • 1 teaspoon granulated sugar
  • 2 large yellow turnips (aka, rutabagas), peeled and diced into 1-inch squares
  • salt
  • 3/4 cup lowfat milk + 1/4 cup heavy cream (or 1 cup whole milk)
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon ground white pepper

For the rack of lamb

  • 2 full racks of lamb, preferably frenched
  • 1/4 cup olive oil
  • salt and pepper
  • 1/2 cup fine breadcrumbs
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 3 cloves garlic, minced fine
  • 3 tablespoons of Dijon mustard


For the yellow turnips

  1. Heat the olive oil and 3 tablespoons of butter in a medium skillet over medium-low heat until a thermometer reads 220 degrees Fahrenheit. Add the leeks and cook until thoroughly browned, about 30-40 minutes. Try to keep the heat between 220 and 260 degrees while cooking and stir occasionally to promote even browning.
  2. When browned, remove with a slotted spoon to a paper towel covered cookie tray to crisp up. Once they are crisp, they can be stored in a sealed container for up to a week.
  3. Add the peeled, diced turnips to a large pot and cover with water. Add a teaspoon of salt. Bring to a boil and simmer covered until a turnip can be easily pierced with a fork, about 35 minutes, then drain
  4. In a small saucepan, heat the milk and cream or whole milk with the butter until bubbles just begin to break the surface.
  5. Working in batches in a food processor or blender, puree the turnips until they’re quite smooth (see note). Once all the turnips have been pureed, add the milk and butter mixture in a steady stream with the food processor running until it is all incorporated.
  6. Return to pan to reheat. Add 1 teaspoon of salt and 1/2 teaspoon ground white pepper or more to taste.

For the rack of lamb

  1. Preheat the oven to 450 degrees Fahrenheit. Cover a baking sheet with aluminum foil.
  2. Heat a large skillet over medium-high heat. Rub the lamb with olive oil and sprinkle with salt and pepper, about 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Sear meat on each side (including the ends) until brown, 2-3 minutes per side. Remove to baking sheet and allow to rest for 20 minutes.
  3. In a small bowl, combine breadcrumbs, 1/2 teaspoon salt, 1/2 teaspoon pepper, rosemary, thyme and garlic. Rub lamb with 1 1/2 tablespoons of Dijon for each rack. Pat breadcrumbs onto all sides of the lamb.
  4. Roast on the baking sheet for 20-25 minutes or until a thermometer reads 130 degrees. Let stand 5 minutes before carving.
  5. Serve over mashed yellow turnips and sprinkled generously with crispy leeks.


  • I suspect you could also use an immersion blender for this, but I haven’t tried it yet. Since you’re adding the turnips back to the pan eventually anyway, that would actually be my preferred method.


  • Serving Size: 4