Almond Free Apple-Sage Lamb Chops
Tender lamb loin chops meet a fragrant apple-sage pan sauce in a dish that feels genuinely special without demanding hours in the kitchen. The chops are rubbed with a warm blend of sea salt, ginger, and turmeric before hitting a screaming-hot skillet, building a deep mahogany crust that locks in all that juicy flavor. Once the lamb rests, shallots, garlic, and golden apple slices go into the same pan, soaking up every bit of those caramelized drippings. A splash of bone broth and apple cider vinegar lifts it all into a glossy, slightly tangy sauce finished with fresh sage, thyme, and a touch of honey. The whole thing comes together in one skillet, which means less cleanup and more time at the table. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. Serve straight from the pan with a scatter of fresh parsley and let the sauce do all the talking.
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Learn more →Ingredients
4 servings
For the lamb
- 8 lamb loin chops (about 1 inch thick, 3–4 oz each)
- 1 tsp fine sea salt
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp coconut oil
For the sauce
- 2 medium apples (such as honeycrisp or fuji), peeled, cored, and cut into ½-inch slices
- 2 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tbsp fresh sage leaves, thinly sliced, plus whole leaves for garnish
- ½ tsp fresh thyme leaves
- ¾ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp honey
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb chops completely dry with paper towels. In a small bowl, stir together the salt, ground ginger, and turmeric, then rub the mixture evenly over both sides of each chop.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and just beginning to smoke. Add the lamb chops in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side, until a deep mahogany crust forms and the chops reach an internal temperature of 145°F (63°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you build the sauce.
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