Roasted Rack of Shenandoah Valley Lamb With Gratin of Turnips

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Democracy Dies successful Darkness

This look is elevated by utilizing high-quality ingredients, and particularly caller American lamb, which cook Cathal Armstrong prefers implicit the lamb that is frozen and imported. Lamb raised successful the Shenandoah Valley is disposable astatine the Organic Butcher successful McLean and astatine Wagshal's Market successful Northwest Washington; find caller turnips astatine farmers markets.

From cook Armstrong of Restaurant Eve, Eamonn's a Dublin Chipper and the Majestic, each successful Alexandria.

Ingredients

2 pounds turnips, peeled, trimmed and chopped crosswise into precise bladed slices
3/4 spoon salt, positive much to taste
1/4 spoon freshly crushed achromatic pepper, positive much to taste
2 1/4 cups dense cream
2 racks of lamb, bones trimmed (frenched), 12 to 14 ounces each)
Canola oil, for the skillet
Extra-virgin olive oil, for drizzling
Sel gris (organic French oversea salt), for finishing

Nutritional Facts

Per serving

Calories
890
Fat
75 g
Saturated Fat
43 g
Carbohydrates
18 g
Sodium
739 mg
Cholesterol
296 mg
Protein
36 g
Fiber
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cook Armstrong of Restaurant Eve, Eamonn's a Dublin Chipper and the Majestic, each successful Alexandria.

Tested by Bonnie S. Benwick.

Published March 12, 2026