Artificial Food Coloring Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and delivers serious restaurant-level results. A simple rub of sea salt, ground ginger, and turmeric gives each chop a gorgeous mahogany crust when seared in coconut oil — no dyes, no shortcuts, just real spices doing real work. The pan sauce is where things get truly special: sweet apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth, apple cider vinegar, and a touch of honey into something fragrant and deeply savory. Every single ingredient here is whole and recognizable, which means you never have to squint at a label wondering what's hiding in a sauce packet or seasoning blend. That matters more than people realize — artificial colorings sneak into marinades, broths, and spice mixes constantly, but this recipe sidesteps all of that by building flavor from scratch. The result is a dish that looks stunning straight from the pan, especially with those whole sage leaves scattered on top. Whether you're cooking for a weeknight dinner or something worth showing off, this one earns its place at the table.
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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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