Process until finely chopped, about 10 seconds. Add the vinegar and oil and pulse twice to mix. Pour the mixture over the turnips and toss to mix. Refrigerate covered for 3 hours. The turnips will keep, refrigerated, for several weeks.
Any leftovers make wonderful sandwiches.
Process the parsley and garlic with the metal blade until finely chopped, about 15 seconds. Add the onion and pulse until finely chopped, about 6 times. Add the lamb, salt and pepper and pulse until finely chopped, about 10 times. Add the eggs, pulse 4 times, then process until the mixture is blended, about 5 seconds. Pour half the lamb mixture into the loaf pan.