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1
Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well.
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2
Place lamb in a dish and rub half the tea mixture on one side.
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3
Turn it over and slather the second side.
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4
If possible, set aside at room temperature up to 3 hours.
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5
Heat oven to 450 degrees.
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6
Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.
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7
As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes.
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8
Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes.
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9
Turn lamb and place pan in the oven.
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10
Roast for 12 to 15 minutes.
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11
An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
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12
Remove lamb to a cutting board.
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13
Place skillet back on stove.
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14
Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color.
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15
Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.
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16
Add wine to skillet and cook on medium, scraping the pan, until its somewhat reduced.
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17
Whisk in butter, season with salt and pepper and turn off heat.
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18
Slice lamb and arrange on a large platter.
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19
Spoon turnips and potatoes around it.
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20
Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.
