Parmesan-crusted lamb cutlets, creamed spinach and smashed spuds

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