Lamb Chops, Spinach, and Turnip Puree

INGREDIENTS

• 1 1/2 turnips, peeled, cut into 1-inch pieces
• Kosher salt
• 1/2 heavy cream
• 3 olive oil, divided
• 2 1/2 rack of lamb (1 or 2 racks), bones frenched
• Freshly ground black pepper
• 5 sprigs thyme, divided
• 1 dry Marsala
• 1 garlic clove, peeled
• 2 bunches flat-leaf spinach, trimmed