Ingredients

• 4 x 125g/4½oz lamb double cutlets
• trimmed
• 110g/4oz quince paste (available from Middle Eastern and continental supermarkets
• also sold as mebrillo)
• salt and freshly ground black pepper
• 8 slices prosciutto
• 2 tbsp olive oil
• 175g/6oz green beans
• trimmed
• 175g/6oz canned butter beans
• rinsed and drained
• 250ml/9fl oz hot chicken stock
• 75ml/3fl oz dry white wine
• 25g/1oz butter
• 4 x 150g/5oz parsnips
• peeled
• 60g/2½oz butter
• melted
• 2 tbsp brown sugar
• salt
• to taste

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Spread one teaspoon of quince paste over both sides of each set of lamb cutlets and season with salt and freshly ground black pepper.
• Wrap each cutlet with two slices of prosciutto and brush with a little olive oil.
• Heat a large non-stick frying pan until hot then add the wrapped lamb (you may need to cook these in batches). Cook the lamb for 30-40 seconds each side
• or until the prosciutto is golden-brown all over
• then remove from the pan and set aside.
• Place the green beans and butter beans into a 35cm/14in x 22cm/9in ceramic baking dish.
• Pour over the stock and wine and sprinkle with small knobs of the butter.
• Place the lamb on top of the beans and transfer to the oven to roast for ten minutes (medium rare)
• or until lamb is cooked to your liking.
• For the parsnips
• use a vegetable peeler to peel the parsnips into long thin strips or ribbons.
• Place the parsnip ribbons into a baking tray lined with non-stick baking parchment and sprinkle with the butter
• sugar and salt.
• Transfer to the oven to roast for 10-12 minutes
• then remove and gently stir the parsnip ribbons to separate the ribbons as much as possible. Return to the oven and roast for a further 8-10 minutes
• or until crisp and golden-brown.
• To serve
• place a spoonful of the bean mixture onto each plate and place a prosciutto-wrapped lamb cutlet onto each pile of beans. Place a handful of crisp parsnip ribbons alongside.