Black Pepper Free Apple-Sage Lamb Chops
Lamb chops with a pan sauce this fragrant and layered prove you don't need a single crack of pepper to build serious depth of flavor. The chops get rubbed with sea salt, ground ginger, and turmeric before hitting a hot coconut oil skillet, which creates a gorgeous mahogany crust that's earthy, warm, and completely satisfying. Once the lamb rests, the same pan becomes the base for a sauce built from tender apple slices, shallots, garlic, fresh sage, and thyme — all brought together with bone broth, a splash of apple cider vinegar, and a touch of honey. That sweet-savory balance is what makes this dish feel restaurant-worthy without requiring anything exotic or hard to source. For anyone navigating a sensitivity to black pepper, this recipe is a genuine find — the ginger and turmeric carry real heat and complexity, so nothing feels missing or muted. The apples soften into the sauce and practically melt against the richness of the lamb, making every bite feel intentional and cohesive. Serve it straight from the skillet with a scatter of fresh parsley and you've got a weeknight dinner that looks like you planned it for company.
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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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