Brazil Nut Free Apple-Sage Lamb Chops

Total time40 min

Prep time15 min

Cook time25 min

Tender lamb loin chops meet sweet-tart apple slices, aromatic sage, and a glossy bone broth pan sauce in a dish that feels genuinely restaurant-worthy on a weeknight. The chops get a quick rub of sea salt, ginger, and turmeric before hitting a hot skillet, building a deep mahogany crust that locks in all that rich, savory flavor. Once the lamb rests, shallots, garlic, and fresh thyme go into the same pan, followed by golden apple slices that soften just enough to melt into the sauce without turning to mush. A splash of apple cider vinegar and a touch of honey balance the broth into something bright and complex — the kind of sauce you'll want to spoon over everything on the plate. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. This is a one-pan dinner that looks impressive, tastes even better, and comes together with nothing but straightforward pantry staples and good technique.

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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