Peel the carrots and parsley roots and cut them lengthways.
For the side dish, caramelise 1 teaspoon of sugar, add the shallots, carrots and parsley roots then souse with white wine. Cook slowly until the root vegetables are firm to the bite (approx. 5-7 minutes depending on size).
Fry the lamb cutlets for 2 minutes on each side and souse with white wine. Add the thyme and butter and continue gently frying. Add the vegetables and continue cooking for a few minutes. Arrange on a plate and serve.
Tip: as an alternative use chops from a suckling pig, replacing the thyme with a bay leaf and the zest of half a lemon.