How to Make It
Preheat the oven to 400°. In a medium roasting pan, toss the turnip, potato, onion and thyme sprigs with 1 tablespoon of the olive oil. Season with salt and pepper. Roast for 45 minutes, until the vegetables are tender and browned.
Fifteen minutes before the vegetables are done, heat the remaining 2 tablespoons of olive oil in a very large skillet. Season the lamb chops with salt and pepper and cook over moderately high heat, turning once, until browned, about 7 minutes for medium-rare. Transfer the lamb chops to a plate.
Pour off all but 1 tablespoon of the oil from the pan. Add the shallot and cook over moderate heat until tender, about 1 minute. Add the wine and simmer until reduced by half, scraping up the browned bits from the bottom of the pan, about 3 minutes. Add the chicken broth and simmer until the sauce coats a spoon, about 3 minutes longer. Remove from the heat and whisk in the pomegranate molasses, honey and butter. Season the sauce with salt and pepper. Transfer the lamb chops and the vegetables to plates. Spoon the sauce over the lamb chops and serve.