I Don't Do Bland...
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...