Chop, chop

Meat is pretty expensive, but there are cheaper cuts ... they just need more cooking. Now I know saturated fat isn't good for your arteries etc, but eating a piece of meat with fat on it is much more satisfying. The fat satiates your appetite and you eat less. That's my theory anyway.

When shopping for meat, look for what's on special, how fresh it looks and the expiry date (you can always freeze it). If you find something you like, delve deep in the fridge for the trays of colder (usually fresher) meat. Today I found lamb chops – four for $3.50. But how to cook them? I had to ring my mum. "Are they leg or loin chops?" she asked. I had no idea.

Apparently the leg chops have a round bone (obvious when you think about it) and the loin ones have thin, long bones. They were loin chops, so Mum said they'd need "a good hour" at about 180°C (350°F). I also wanted roast vegies, which take longer to cook, so into the pan went potatoes (scrubbed, cut into chunks) and carrots (scrubbed, halved lengthwise), with olive oil and salt (the key to crispiness!) for half an hour. I then added the chops and cooked the whole lot for an hour or so. A tasty and satisfying winter meal. – Pru

P.S. While the oven's hot, why not put in a cake to bake or a tasty rice pudding? Alternatively, turn off the oven and open the door to cosy-up your kitchen.