Barley Free Apple-Sage Lamb Chops
Tender lamb loin chops meet sweet-tart apple slices, aromatic sage, and a silky bone broth pan sauce in a dish that feels genuinely restaurant-worthy on a weeknight. The chops are rubbed with a warm blend of sea salt, ginger, and turmeric before hitting a screaming-hot skillet, building that deep mahogany crust that makes lamb so irresistible. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — the recipe simply works as written. Shallots, garlic, and fresh thyme soften in the same pan, picking up all those caramelized drippings before the broth and apple cider vinegar go in to create a glossy, slightly sweet sauce. A drizzle of honey and a handful of sliced sage round out the flavor, balancing the richness of the meat with brightness and herbal depth. Nestling the rested chops back into the sauce for a final warm-through means every bite is juicy and fully coated. Finish with a scatter of fresh parsley and serve straight from the pan for a dinner that looks far more effortful than it actually is.
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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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