Gelatin Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and delivers serious restaurant-level flavor. A quick rub of sea salt, ginger, and turmeric gives each chop a gorgeous mahogany crust after just a few minutes in hot coconut oil, and the pan sauce built right after is where the magic really happens. Tender apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth, a splash of apple cider vinegar, and a touch of honey into something silky, fragrant, and just a little sweet-savory. Every component here is a whole, recognizable ingredient — no packets, no powders, no hidden thickeners or stabilizers to second-guess. That matters a lot when you're navigating foods that often sneak in animal-derived setting agents through sauces, gravies, or pre-made broths. Using a quality bone broth and building the sauce from scratch means you stay in full control of what's in the pan. It's a dish that feels celebratory enough for a dinner party but straightforward enough for a confident weeknight cook.
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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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