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