Dairy Free Apple-Sage Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this skillet dinner is genuinely weeknight-friendly and delivers serious restaurant-level flavor without a drop of dairy in sight. The chops get a warm spice rub of ginger and turmeric before hitting a hot pan with coconut oil, building a deep mahogany crust that locks in all that juicy richness. While the lamb rests, the same skillet transforms into something magical — shallots, garlic, tender apple slices, and a pan sauce built from bone broth, apple cider vinegar, honey, sage, and thyme. That combination of sweet fruit and savory herbs is exactly the kind of thing that makes people ask for the recipe before they've even finished their plate. Because the sauce relies entirely on broth and aromatics rather than butter or cream, it's naturally light but still coats the back of a spoon beautifully. Nestling the chops back into the pan at the end means every bite gets soaked in that glossy, fragrant sauce. A scatter of fresh parsley over the top pulls it all together for a dish that looks as good as it tastes.
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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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