Citric Acid Free Apple-Sage Lamb Chops
Tender lamb chops seared to a deep mahogany crust, nestled into a pan sauce of sweet apple slices, shallots, garlic, and fragrant sage — this is the kind of dinner that feels genuinely special without requiring a culinary degree. The warm spice rub of ginger and turmeric gives the meat a subtle earthiness that plays beautifully against the natural sweetness of Honeycrisp or Fuji apples. For anyone navigating a citric acid restriction, the tricky part with sauces and marinades is usually the hidden additives lurking in bottled condiments and store-bought broths — here, every element is whole and straightforward, so you stay in full control. The apple cider vinegar brings just enough brightness to lift the sauce without any synthetic acidulants in sight, and the honey rounds everything out into something genuinely silky. Bone broth deglazes the pan and pulls all those caramelized bits into a sauce that practically makes itself. Fresh sage and thyme keep the herbaceous notes clean and aromatic, and a handful of parsley at the end adds a pop of color that makes the whole skillet look like something from a restaurant pass. This one is a keeper for weeknights that deserve a little more effort and weekends when you want to genuinely impress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!