Citrus Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet recipe is genuinely approachable and delivers serious restaurant-level results. A rub of sea salt, ginger, and turmeric gives the chops a warm, aromatic crust before they hit the hot pan, and that deep mahogany sear is where all the magic starts. The pan sauce is where things get really special — tender apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth and a touch of honey into something silky, savory, and just barely sweet. Apple cider vinegar stands in beautifully for any citrus-based brightness, giving the sauce that little lift without a drop of lemon or orange anywhere in the dish. For anyone navigating a citrus-free lifestyle, sauces and marinades are often the trickiest part, since so many recipes default to a squeeze of lemon — this one sidesteps that entirely while still tasting vibrant and layered. Everything comes together in a single skillet, so cleanup is minimal and the whole dish goes straight from pan to table.
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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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