Gluten Free Apple-Sage Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this skillet dinner is surprisingly approachable and delivers serious restaurant-level flavor. A simple rub of sea salt, ginger, and turmeric gives the chops a warm, aromatic crust that sears into something deeply mahogany and irresistible. The real magic happens in the pan sauce — sweet apple slices, shallots, garlic, fresh sage, and thyme all come together with bone broth and a splash of apple cider vinegar for a savory-fruity balance that feels both rustic and refined. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or scrutinize labels — coconut oil, honey, and bone broth do all the heavy lifting without any hidden additives. Returning the chops to the sauce at the end means they soak up every bit of that glossy, reduced goodness before hitting the table. Serve straight from the skillet for a weeknight dinner that looks like you spent hours on it.
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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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