8 lamb loin chops, trimmed
1 teaspoon butter
two sliced Braeburn or Royal Gala apples
2 tablespoons brown sugar
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Heat a large frying pan coated with a splash of olive oil over medium-high heat. Add lamb; cook 5 minutes on each side or less if you prefer pink inside. Remove lamb from pan; keep warm.
Add butter to pan, scraping pan to loosen browned bits. Add apple; sauté for about 5 minutes.
Add brown sugar, water, salt, cinnamon, and cloves; cook for 2 minutes or until sugar dissolves, stirring constantly.
Serve with lamb and sesonal vegetables.