Chicken Free Apple-Sage Lamb Chops
Lamb chops get a serious glow-up here, seared in coconut oil until a deep mahogany crust forms, then nestled into a pan sauce built from sweet apple slices, shallots, garlic, and fragrant fresh sage. The spice rub — sea salt, ground ginger, and turmeric — gives the meat a warmth that plays beautifully against the bright hit of apple cider vinegar and honey in the sauce. It's the kind of dish that looks like it came out of a restaurant kitchen but comes together in a single skillet. Bone broth forms the backbone of the sauce, reducing down until it's glossy and rich enough to coat every bite. For anyone navigating a poultry-free table, this is the kind of centerpiece recipe that proves you are not missing a thing — the lamb is bold, satisfying, and completely its own star. A scatter of fresh parsley at the end keeps things lively, and the whole pan goes straight to the table for a presentation that's genuinely impressive.
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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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