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Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds
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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
- Fiber
- 11.4 g
- Sodium
- 712.7 mg
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