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Roasted Rack Of Shenandoah Valley Lamb With Gratin Of Turnips


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2 pounds turnips, peeled, trimmed and cut crosswise into very thin slices

3/4 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2 1/4 cups heavy 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 sea salt), for finishing

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