Capsaicin Free Apple-Sage Lamb Chops
Tender lamb loin chops deserve a sauce that actually does them justice, and this apple-sage combination delivers something genuinely special — sweet, savory, and deeply aromatic without a single hot ingredient in sight. The chops get a rub of sea salt, ginger, and turmeric before hitting a screaming-hot skillet, building a deep mahogany crust that locks in all that juicy flavor. From there, the pan sauce comes together with caramelized apple slices, shallots, garlic, bone broth, and a touch of honey, all brightened by fresh sage and thyme. For anyone who needs to avoid capsaicin, this recipe is a genuine win — no chili, no pepper flakes, no hidden heat, just warm spice from ginger and turmeric that adds complexity without any burn. The apple cider vinegar gives the sauce a subtle tang that keeps everything balanced and prevents the sweetness from going too far. It all comes together in one skillet, which means the fond from searing the lamb folds right into the sauce for extra depth. Serve it straight from the pan with a scatter of fresh parsley and you've got a dinner that looks and tastes like you put in far more effort than you actually did.
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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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