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Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
3.5 22 évaluation
Préparation 1h
Total 1h 15min
2 portions
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Ingrédients

Parmesan crust
  • day old sourdough bread
    60 g
  • garlic cloves
    2
  • Parmesan cheese crust removed and cut into pieces (2 cm)
    50 g
  • fresh flat-leaf parsley leaves only
    3 sprigs
  • Brazil nuts
    60 g
  • egg
    1
  • unsalted butter
    30 g
  • Dijon mustard
    1 tsp
  • fresh ground black pepper
    1 tsp
Lamb
  • lamb cutlets French trimmed (see Tips)
    6
  • honey
    2 tbsp
  • water
    600 g
  • kipfler potatoes cut into halves
    300 g
  • fresh baby spinach leaves
    200 g
  • olive oil plus extra for frying
    1 tbsp
  • salt to season
  • fresh ground black pepper to season
  • fresh flat-leaf parsley leaves only, finely chopped
    5 sprigs
  • unsalted butter
    20 g
  • pouring (whipping) cream
    50 g
  • ground nutmeg
    ½ tsp

Niveau

moyen

Infos nut. par 1 portion

Sodium 712.7 mg
Protides 41.7 g
Calories 4948.5 kJ / 1178 kcal
Lipides 85.3 g
Fibre 11.4 g
Graisses saturées 34.4 g
Glucides 59 g

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Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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