I Don't Do Bland...
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVPkMWKOFUowDr3bGIl-gNIpD5loDQ8eU2cYSiGBucbMqQXhaCtEqFAh7qOUxni9VbyGSfwi0uXkmUzny3ytIE1TQ8NrhDMB9ob5z_xKFzvskrFW_mF1dkRsvO8swdJZ_YyO3LdPoXDdxdPJ0l0z6-3BLbdT0xL7JjT9pFCoI0yqhuECYFq02W1qKYGk/w640-h640/IMG_2098.jpg)
Pictured, tonight's repast of lamb loin chops roasted in olive oil and rose harissa, with boiled tenderstem broccoli and what are now becoming a personal standby: Greek-style potato wedges with lemon, oregano and garlic, served with the roasting juices as a sauce. Now, I didn't know I was going to cook this until we got back from town and Jane presented me with a bunch of random ingredient choices that she'd bought in Marks on her lunch break today., a bit like an episode of 'Ready, Steady Cook'. As I've said before in these pages, when we moved to North Wales forty-three and a bit years ago, I barely knew how to boil water, let alone cook food. But, armed with the experience I've managed to amass in the intervening decades, I knew straight away what I'd cook tonight, even though, as always with jazz cookery, I was riffing it. Anyhow, this an easy and extremely tasty Sunday supper for two: Marinate four chops in a roasting dish in three dessert-spoons [t