Trim all excess fat from the lamb chops. Mix the flour with the allspice and a little seasoning. Coat the chops with this mixture and set aside.

Finely chop the onion and celery and then wash, quarter, core and roughly chop the Bramley apple.

Heat the oil in a nonstick frying pan, add the chops and cook over a moderate heat until lightly coloured on all sides. Remove the chops from the pan and drain on absorbent kitchen paper.

Add onion and celery to the pan. Mix well, adding a few tablespoons of water if the mixture becomes dry. Cook over a gentle heat for 5 minutes, stirring constantly, then add the chopped apple and 1/2 pint (285ml) water.

Mix well and slowly bring to the boil, then add the cider vinegar and season to taste.

Return the chops to the pan and top with rosemary sprigs. Cover and cook gently for 25-30 minutes until tender.

Baste and turn frequently. Place the chops on top of the sauce on a serving dish or on individual plates and garnish with the apple slices if desired.