Cinnamon Free Apple-Sage Lamb Chops
Lamb chops with apple and fresh herbs sound like something you'd order at a nice bistro, but this skillet version is completely doable on a weeknight. The chops get rubbed with sea salt, ginger, and turmeric before hitting a hot pan, building a deep mahogany crust that looks and smells incredible. What makes this recipe especially smart for anyone avoiding warm baking spices is that the apple flavor comes entirely from real fruit — Honeycrisp or Fuji slices cooked right in the pan — rather than from spiced blends or pre-made sauces that so often sneak in unwanted ingredients. Shallots, garlic, sage, and thyme round out the sauce alongside bone broth, a splash of apple cider vinegar, and just a touch of honey, creating something savory, slightly sweet, and genuinely complex. Everything comes together in one skillet, so the sauce picks up all those gorgeous browned bits from the sear. It's the kind of dish that feels celebratory without requiring a long ingredient list or a complicated technique.
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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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