Lamb With Parsnip And Pancetta Mash And Pinot Noir Sauce

• 3 pounds boneless lamb loin (with tenderloin tied onto loin)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon brandy
• 1 tablespoon olive oil
• Pinot noir sauce (see recipe)
• 2 pounds parsnips (skinny tails snapped off), peeled and cut into thin slices
• 1 8-ounce Yukon Gold potato, peeled and cubed
• Salt
• 1 tablespoon olive oil
• 2 ounces pancetta, cut into 1/8-inch dice (1/3 cup)
• 1 small red onion, cut into 1/8-inch dice (1/2 cup)
• 1 large clove garlic, minced
• 2 teaspoons minced fresh thyme
• Freshly ground black pepper

1. Dry lamb between paper towels.
2. Put Worcestershire sauce, soy sauce, brandy and olive oil in a 1-gallon zip-seal bag.
3. Put lamb in bag with marinade, seal and swish around.
4. Refrigerate 6 hours or overnight.
5. Just before roasting lamb, combine parsnips, potato and salt to taste in a 3-quart saucepan, and cover with 4 cups water.
6. Place over high heat, cover and bring to boil.
7. Uncover saucepan, reduce heat to medium-high and cook until vegetables are tender, 10 to 15 minutes.
8. Meanwhile, combine oil, pancetta and onion in a skillet, and saute over medium heat until softened and fragrant, about 5 minutes.
9. Add garlic and thyme, and saute until fragrant, 30 seconds.
10. Remove from heat, and set aside.
11. Heat oven to 450 degrees.
12. Remove lamb from marinade, and dry well between paper towels.
13. Heat a 10-inch ovenproof skillet over high heat until it is very hot.
14. Place lamb in skillet, fat side down, and sear well on all sides, about 5 minutes total.
15. Transfer skillet to oven, and roast, turning every 4 minutes or so, until lamb registers 125 on instant-read thermometer, 8 to 10 minutes.
16. Remove skillet from oven, and let lamb rest 10 minutes (for medium rare) before slicing.
17. When parsnips and potato are tender, remove from heat, and drain.
18. Return to heat, and dry in saucepan, stirring constantly.
19. Transfer potato and parsnips to a ricer or food mill, and process into a bowl.
20. Add sauteed pancetta mixture, stir and add salt and pepper to taste.
21. To serve, spoon mashed parsnips onto plates.
22. Arrange slices of lamb on top.
23. Drizzle with pinot noir sauce.

lamb loin, worcestershire sauce, soy sauce, brandy, olive oil, noir sauce, parsnips, potato, salt, olive oil, pancetta, red onion, clove garlic, thyme, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4906 (may not work)