Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
TM6 TM5 TM31

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

4.0 (17 ratings)

Ingredients

Parmesan crust

  • 60 g day old sourdough bread
  • 2 garlic cloves
  • 50 g Parmesan cheese, crust removed and cut into pieces (2 cm)
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 60 g Brazil nuts
  • 1 egg
  • 30 g unsalted butter
  • 1 tsp Dijon mustard
  • 1 tsp fresh ground black pepper

Lamb

  • 6 lamb cutlets, French trimmed (see Tips)
  • 2 tbsp honey
  • 600 g water
  • 300 g kipfler potatoes, cut into halves
  • 200 g fresh baby spinach leaves
  • 1 tbsp olive oil, plus extra for frying
  • salt, to season
  • fresh ground black pepper, to season
  • 5 sprigs fresh flat-leaf parsley, leaves only, finely chopped
  • 20 g unsalted butter
  • 50 g pouring (whipping) cream
  • ½ tsp ground nutmeg

Nutrition
per 1 portion
Calories
4948.5 kJ / 1178 kcal
Protein
41.7 g
Carbohydrates
59 g
Fat
85.3 g
Saturated Fat
34.4 g
Fibre
11.4 g
Sodium
712.7 mg

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