Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.
Recipe information
Yield
6 to 8 Servings
Ingredients
1
2
1
1
1
2
1
1
1
2
3
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Preparation
Step 1
Cook onions in a large saucepan of boiling salted water until tender, 5-8 minutes; drain and let cool. Trim root ends and peel.
Step 2
Preheat oven to 425°. Season lamb with salt and black pepper. Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Cook lamb until browned, 5-8 minutes per side. Add onions and turnips to skillet, season with salt and black pepper, and toss to coat in pan drippings.
Step 3
Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 15-20 minutes.
Step 4
Transfer lamb to a cutting board; let rest 10 minutes.
Step 5
Meanwhile, coarsely chop cilantro and 2 cups mint. Place in a medium bowl; add shallot, garlic, lemon juice, Aleppo pepper, if using, 2 tablespoons vinegar, and remaining 1 cup oil. Season salsa verde with salt, black pepper, and more vinegar, if desired.
Step 6
Transfer vegetables to a medium bowl; toss with remaining 1/2 cup mint leaves and 1 tablespoon vinegar. Slice lamb between ribs and serve with vegetables and salsa verde.