Instructions

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.