BHA & BHT Free Apple-Sage Lamb Chops
Lamb chops with a pan sauce this fragrant and layered feel like something you'd order at a nice restaurant, yet the whole thing comes together in a single skillet. A rub of sea salt, ginger, and turmeric gives the chops a gorgeous mahogany crust after just a few minutes of searing in coconut oil, building the kind of deep, savory base that makes the sauce taste like it simmered for hours. Honeycrisp or Fuji apple slices, shallots, garlic, fresh sage, and thyme go into the same pan, picking up all those browned bits before bone broth and a splash of apple cider vinegar pull everything into a glossy, slightly sweet reduction. Every single ingredient here is whole and recognizable — no packaged seasonings, no shelf-stable shortcuts, nothing that typically sneaks in the synthetic preservatives found in so many processed pantry staples. That matters a lot when you're cooking for anyone who needs to avoid BHA and BHT, because the risk usually hides in pre-blended spice mixes, bottled broths, and cooking fats rather than in the main protein. Using fresh herbs, a clean coconut oil, and a homemade-style bone broth keeps this dish completely on the right side of that concern. Finish with a scatter of fresh parsley and serve straight from the pan for a dinner that looks as impressive as it tastes.
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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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