In a stovetop-proof casserole dish brown the lamb chops well in a dash of oil. Set aside.
Add a dash more oil to the pan and lightly brown the leeks and garlic. Stir in the cider and simmer until reduced by half. Return the lamb to the casserole dish, scatter over the prunes, apple slices and marjoram and cover.
Simmer on top of the stove for 60 mins or until the meat is tender. Alternatively bake at 160ºC for 60-90 mins.
Season with pepper and a pinch of sugar if you find the cider too acidic. Garnish with extra fresh-picked marjoram leaves. Delicious with baked or mashed pumpkin.
Season meat just before cooking. In this case before browning the lamb shoulder chops to give maximum flavour.
Add prunes or raisins to beef or lamb dishes for a touch of sweetness - and added fibre.