Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

3.5 22 évaluations

Préparation 1h

Total 1h 15min

2 portions

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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