Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds - Cookidoo® – the official Thermomi

Ingredients

• 60 g day old sourdough bread
• 2 garlic cloves
• 50 g Parmesan cheese
• 3 sprigs fresh flat-leaf parsley
• 60 g Brazil nuts
• 1 egg
• 30 g unsalted butter
• 1 tsp Dijon mustard
• 1 tsp fresh ground black pepper
• 6 lamb cutlets
• 2 tbsp honey
• 600 g water
• 300 g kipfler potatoes
• 200 g fresh baby spinach leaves
• 1 tbsp olive oil
• salt
• fresh ground black pepper
• 5 sprigs fresh flat-leaf parsley
• 20 g unsalted butter
• 50 g pouring (whipping) cream
• ½ tsp ground nutmeg