Grilled Lamb with Roasted Turnip and Herb Jus

Instructions

1. 1

   Preheat your grill to medium-high heat (about 400°F). Toss turnip wedges with 2 tablespoons olive oil, half the garlic, salt, and pepper. Place on a grill-safe tray and begin roasting.

   Tip: Start turnips first as they need more time than the lamb to become tender.

2. 2

   Pat lamb chops dry with paper towels and rub all over with remaining olive oil, minced garlic, lemon zest, fresh rosemary, salt, and pepper. Let sit for 5 minutes to marinate.

   Tip: Dry meat helps achieve a better crust when grilling.

3. 3

   Once grill is hot, place lamb chops directly on the grates. Grill for 4-5 minutes per side for medium-rare, depending on thickness. Transfer to a warm plate and tent with foil to rest.

   Tip: Don't move the chops around while cooking—let them sear undisturbed for optimal crust formation.

4. 4

   Continue roasting turnips for another 15-20 minutes, stirring occasionally, until golden and fork-tender. Season with additional salt and pepper to taste.

   Tip: Turnips are done when they have caramelized edges and soft centers.

5. 5

   While lamb rests, prepare the jus by pouring beef broth into a small saucepan over medium heat. Add fresh thyme sprigs and simmer for 3 minutes.

   Tip: Use the pan drippings from the grill if available for extra flavor.

6. 6

   Remove thyme from broth and whisk in butter and fresh lemon juice. Simmer for 1 minute until slightly thickened, then taste and adjust seasoning as needed.

   Tip: The butter adds richness and helps emulsify the jus.

7. 7

   Arrange roasted turnip wedges on serving plates, top with rested lamb chops, and drizzle the warm herb jus over everything. Serve immediately.

   Tip: Serving warm plates keeps the dish at optimal temperature.