Season the lamb chops and roast in a frying pan. Set aside.
Peel and chop the apple. Place it in the same frying pan where you have previously roasted the chops and sprinkle with sugar. Add lemon rind and cinnamon. Cover with water. Cook at high temperature until the apple is done. Lower the heat to the minimum and reduce. Remove from time to time. Remove from heat when its caramel coloured.
Serve the chop covered with the apple confit. Decorate with parsley oil.