In a casserole dish brown the lamb chops well in a dash of oil. Set aside. Add some more oil to the dish 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 oregano and cover. Simmer on top of the stove for 1 hour or until the meat is tender. Alternatively bake at 160ºC for 1-1½ hours. Season with pepper and a pinch of sugar if you find the cider too acidic. Garnish with extra fresh-picked oregano leaves. Delicious with baked or mashed pumpkin.