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