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Romero lamb chop

Mashed potatoes


Total: 35 min


15 min


20 min


1 serving
  • 2 Lamb cutlets
  • 1 Tomatoes
  • 10 Hazelnuts
  • 1 Green chilli
  • 15 mL Olive oil
  • 15 mL Wine vinegar
  • 2 pinch Fleur de sel
  • 1 potato
  • 1 garlic clove


  • Wash the potatoes, cut in 2 and cook in salted water for 15-20 minutes.
  • Grill the hazelnuts and cored chilli pepper in the oven for some seconds. Check.
  • In the meantime, peel the tomato, remove the seeds and excess water. Peel the garlic.
  • Blend the tomato, garlic, hazelnuts, chilli and a dash of olive oil with 2 pinches of fleur de sel.
  • Pour the mixture into a large bowl and beat with a fork while adding the oil in a thin stream. The sauce has to achieve a thick consistency, like a mayonnaise.
  • Fry the chop for 4-5 minutes on each side, season with salt.
  • Using a fork, mash the potato, with its skin, add a lug of olive oil.
  • Serve the Romero lamb chop along with mashed potato and the sauce served on the side.

Recipe tips

  • You should favour certain food groups and reduce your consumption of others.