Celery Free Apple-Sage Lamb Chops
Lamb chops done right are one of those weeknight wins that feel far more impressive than the effort involved, and this skillet version absolutely delivers. The chops get rubbed with a warm blend of sea salt, ginger, and turmeric before hitting a hot pan, building a deep mahogany crust that locks in all that rich, savory flavor. What makes this dish really sing is the pan sauce — sweet apple slices, shallots, garlic, fresh sage, and thyme all come together with bone broth and a splash of apple cider vinegar for something that's bright, aromatic, and just a little bit earthy. A touch of honey rounds out the acidity without tipping the whole thing into sweetness. The whole recipe is built around clean, whole ingredients — no hidden fillers, no processed condiments, nothing that would sneak in an unwanted allergen. Everything comes together in a single skillet, so cleanup is minimal and the sauce practically makes itself while the lamb rests. Finish it with a scatter of fresh parsley and serve straight from the pan for a dinner that looks like you really tried.
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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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