- 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
- 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.