8 baby carrots, peeled (not trimmed, green tops left on)
2 tblsp water
1 dsp caster sugar
salt and freshly ground black pepper to taste
Pre-heat the oven to 190°C/Gas 5.
Remove all the fat, skin and sinew from the lamb loins and place in a dish. Sprinkle with the rosemary leaves and garlic and drizzle with the oil. Leave to marinate for 1-2 hours, or even overnight to let the flavours infuse.
Lay the Pancetta slices on a large piece of Clingfilm. Remove the lamb from the marinade and pat dry with some kitchen towels. Place the loin in the centre of the pancetta base and roll it carefully with the Clingfilm and discard the Clingfilm.
Roast the lamb in the oven for 6-7 minutes if you want your lamb rare, or longer depending on your taste. When cooked, remove from the oven and set aside to rest.
Meanwhile chop the parsnips into small cubes and fry in the butter over a medium heat until they are completely soft and golden. Season well and put the parsnips in a food processor and blend until smooth. Then to make a smooth purée, put the parsnips through a nylon sieve, and set aside and keep warm.
To make the carrots, place them in a pot with the water and sugar and steam for 10-15 minutes until tender, season lightly and drain. Keep warm until service.
Place the beef fat in a large pot and gently melt over a medium heat. Chop the potatoes into small chunks and dry off any extra moisture with a kitchen towel. When the beef fat is melted completely, bring to a boil and add the potatoes and cook for about 5-8 minutes until crispy and golden. Drain on some kitchen paper.
To serve, place the parsnip purée in the centre of a dish and cut two thick slices of lamb from the loin and place on the purée. Garnish the plate with two glazed carrots and some potatoes and drizzle some pan juices over it. Serve immediately.