Chestnut Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet method makes them genuinely approachable — and the result is stunning. A quick rub of sea salt, ginger, and turmeric gives each chop a deep, spiced crust after just a few minutes of high-heat searing in coconut oil. The real magic happens in the pan sauce, where tender apple slices, shallots, garlic, sage, and thyme come together with bone broth, apple cider vinegar, and a touch of honey into something that's simultaneously bright, savory, and a little sweet. Every ingredient here is straightforward and whole-food, so there's no need to scrutinize labels or worry about hidden additives sneaking into your dinner. The chops get nestled right back into that glossy sauce to warm through, meaning every bite is coated in flavor. It's the kind of dish that looks like it came from a restaurant but comes together in a single skillet on a weeknight.
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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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