I have always loved lamb chops, but they always used to be served with dry boiled potatoes and dry boiled vegetables, with nothing to add a bit of liquid to them. Recently I had a few bramley apples donated by a friend whose apple tree was overloaded, and I decided to do something with lamb with them. The tangy nature of the cooking apple works well with the rich flavour of the lamb. Addition of herbs and spices turns a workaday joint of meat into a special meal. I like to serve this with either steamed or roasted new potatoes and vegetables. The quantities shown in this recipe serve 2.

Ingredients

• 4 Lamb chops
• 1 tsp Flour
• 1/2 tsp Allspice
• Salt and freshly ground black pepper
• 1 Onion, chopped
• 1 Bramley apple, peeled and chopped
• 1 tbsp Cider vinegar
• 200ml Cider
• 2 tbsp Fresh rosemary, chopped

Method

1. Mix the flour, seasoning and allspice together and coat the lamb.
2. Lightly fry the onion and apple in a large frying pan.
3. Add the lamb chops to the pan, and turn up the heat. Fry for 5 minutes on each side.
4. Add the remaining ingredients to the pan and simmer for 10 minutes.
5. Serve immediately.