Carrageenan Free Apple-Sage Lamb Chops
Tender lamb chops seared to a deep mahogany crust, then nestled into a pan sauce of sweet apple slices, shallots, garlic, fresh sage, and thyme — this is the kind of weeknight dinner that feels like it belongs at a dinner party. The spice rub of sea salt, ginger, and turmeric adds warmth and complexity without overwhelming the natural richness of the meat. Coconut oil gives the sear a clean, high-heat base, and the sauce comes together right in the same skillet, picking up all those gorgeous browned bits with a splash of bone broth and apple cider vinegar. For anyone navigating ingredient labels carefully, this recipe is built entirely from whole, recognizable foods — no processed thickeners, stabilizers, or additives that tend to sneak into store-bought sauces and marinades. The honey rounds out the acidity of the vinegar just enough to make the sauce silky and balanced without being sweet. It's a one-pan meal that looks impressive, tastes deeply savory-sweet, and keeps things refreshingly straightforward from start to finish.
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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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