Beef Free Apple-Sage Lamb Chops
Lamb chops get a serious glow-up here, seared in coconut oil until a deep mahogany crust forms, then nestled into a pan sauce built from sweet apple slices, shallots, garlic, and fragrant fresh sage. The spice rub — sea salt, ground ginger, and turmeric — gives the meat a warm, aromatic depth that pairs beautifully with the bright hit of apple cider vinegar and honey in the sauce. It's the kind of dish that looks and smells like you spent hours on it, but the whole thing comes together in a single skillet. Bone broth ties everything together, reducing down into a glossy, spoonable sauce that clings to every chop. For anyone navigating a beef-free kitchen, lamb is a genuinely satisfying alternative that brings its own rich, slightly grassy flavor — and this recipe leans right into that with ingredients that complement rather than mask it. Serve straight from the pan with a scatter of fresh parsley and you've got a dinner that's equal parts weeknight-doable and dinner-party-worthy.
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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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