PRIMARY COLOUR

Lamb is a staple in Spain, to the point where there are restaurants that serve lamb and nothing else.

For this tapa, use the loin chop, which is the mini-T-bone, rather than the rack or rib chop, which is the lollipop-shaped one.

LAMB CHOPS WITH ROMESCO SAUCE

8 loin lamb chops, about ¾-inch thick

Kosher salt and freshly ground black pepper

4 cups baby arugula

Juice of ½ lemon

1 ½ tablespoons extra-virgin olive oil

3 cups Romesco Sauce, at room temperature (recipe follows)

1. Lightly spray the grates of your gas or charcoal grill with flavourless vegetable oil spray. Preheat the gas grill or prepare the charcoal grill so that the heating element or charcoal is hot. Alternatively, preheat the broiler.

2. Season the lamb chops on both sides with salt and pepper. Grill for 4 to 5 minutes, turn, and grill for an additional 3 minutes for medium-rare.

3. Meanwhile, in a large mixing bowl, toss the arugula with the lemon juice and extra-virgin olive oil. Season to taste with salt and pepper.

4. Spoon about ¾ cup of Romesco Sauce on the side of each of four serving plates. Put about one cup of arugula on the opposite side of the plate. Top the sauce with two lamb chops and serve immediately.

Serves four.

ROMESCO SAUCE

This robust, garlicky sauce is marvellously adaptable and you will want to try with all sorts of food. As well as lamb, it is wonderful with crab cakes, grilled tuna or swordfish, pork tenderloin and chops.

Try it on sandwiches filled with grilled vegetables and mild cheeses. Once you develop a taste for Romesco Sauce, you will think of many uses for it.

1 large head garlic

2 cups plus 1 teaspoon olive oil

Kosher salt and freshly ground black pepper

2 ½ cups whole blanched almonds (15 to 16 ounces)

2 (12-ounce) jars or cans roasted red peppers, drained (about 4 cups)

3 cloves garlic

¾ cup sherry vinegar

1 teaspoon sweet smoked paprika

½ teaspoon cayenne

½ teaspoon kosher salt

Freshly ground black pepper

1. Preheat the oven to 350 degrees.

2. Slice the top from the head of garlic to expose the cloves. Discard the tops. Put the garlic head, exposed side up, on a sheet of aluminium foil.

Drizzle the garlic with one teaspoon of the olive oil and season with salt and pepper. Wrap the foil to form a loose package.

Roast for about 45 minutes, or until the garlic is browned and tender.

3. In a small saucepan, mix the remaining two cups of olive oil with the almonds, bring to a simmer over medium-low heat, and simmer for 12 to 15 minutes, or until the nuts are light brown.

Adjust the heat to maintain the simmer. Strain the nuts from the oil to stop the cooking and let the nuts cool. Discard the oil.

4. In a food processor fitted with the metal blade, roughly chop the red peppers, uncooked garlic cloves and cooled almonds.

5. Separate the head of roasted garlic into cloves. Discard the excess skins, but leave the garlic pulp encased in the skin. Squeeze the pulp from each clove into the food processor and pulse just until mixed with the chopped nuts and peppers.

6. Add the vinegar, paprika, cayenne and salt to the food processor and purée for about one minute, until well-mixed but not smooth.

The sauce should be chunky. Taste and season with salt and pepper.

7. Use right away or transfer the sauce to an airtight container and refrigerate for up to 2 days.

Makes five to six cups.

Excerpted from "The Barcelona Cookbook" by Sasa Mahr-Batuz and Andy Pforzheimer with Mary Goodbody, Andrews McMeel Publishing