Preheat the oven to 200°C.
Spread quince paste over both sides of the lamb cutlets and season with salt and pepper.
Wrap each cutlet with two slices of prosciutto and brush with olive oil.
Sear the lamb in a hot frying pan for 40 seconds per side until the prosciutto is golden.
Place green beans and butter beans into a ceramic baking dish.
Pour the stock and wine over the beans and top with butter knobs.
Lay the lamb on the beans and roast in the oven for 10 minutes.
Shave the parsnips into long thin ribbons using a vegetable peeler.
Place parsnip ribbons on a lined tray and sprinkle with butter, sugar, and salt.
Roast parsnips for 20 minutes total, stirring halfway to ensure they become crisp.
Serve the lamb on a bed of beans with a side of parsnip ribbons.