Rack of Lamb with Baby Turnips and Mint Salsa Verde

INGREDIENTS

• 1 small cipolline or pearl onions
• Kosher salt
• 2 racks of lamb (3-3 1/2 pounds total), rib bones frenched, left at room temperature for 1 hour
• Freshly ground black pepper
• 1 plus 1 cup olive oil
• 1 baby turnips, stems trimmed, halved or quartered if large
• 1 (packed) fresh cilantro leaves
• 2 1/2 (packed) fresh mint leaves, divided
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated
• 1 fresh lemon juice
• 2 Aleppo pepper or 1/2 teaspoons crushed red pepper flakes (optional)
• 3 (or more) red wine vinegar, divided