Cashew Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and delivers serious restaurant-level flavor. A quick rub of sea salt, ginger, and turmeric gives the chops a gorgeous mahogany crust when seared in coconut oil, building a savory foundation that carries the whole dish. The real magic happens in the pan sauce — sweet apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth and a splash of apple cider vinegar for something that's both bright and deeply comforting. A touch of honey rounds out the acidity without tipping the sauce into dessert territory. Every ingredient here is whole and straightforward, so there's no need to scrutinize labels or worry about hidden nut-based thickeners or oils sneaking into your meal. It's the kind of one-pan dinner that looks impressive enough for guests but comes together on a regular weeknight without any stress.
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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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