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 coating skillet
Extra-virgin olive oil, for drizzling
Sel gris (organic French sea salt), for finishing

Preheat oven to 400 degrees. Lightly grease an 8-by-8-inch baking dish with nonstick cooking oil spray.

Toss together the turnip slices, salt and pepper in a large bowl, then layer slices evenly in baking dish. Drizzle the cream on top. Bake for about 1 1/4 hours, until bubbly and browned on the top; turnips will be tender in center when pierced with a knife. Transfer to a wire rack to cool while you prepare the lamb.

Heat a large cast-iron skillet over medium-high heat.

Cut both lamb racks in half to make 4 equal portions; season all over with salt and pepper to taste.

Pour just enough oil in hot skillet to coat bottom. Add lamb and sear for a few minutes on both sides. Reduce heat to medium and cook, turning as often as necessary to brown all over, for about 20 minutes or until meat's internal temperature registers 135 F on an instant-read thermometer (medium-rare) or longer, depending on desired degree of doneness.

Transfer racks to a cutting board; let rest for about 5 minutes before cutting each rack in half (so there are two 2-chop portions for each serving). Divide among individual plates; drizzle with extra-virgin olive oil and sprinkle with the sel gris. Serve warm, with portions of gratineed turnips.

Makes 4 servings.

— Recipe from chef Cathal Armstrong of Restaurant Eve, Eamonn's and the Majestic, all in Alexandria, Va.