Gut Friendly Apple-Sage Lamb Chops
Lamb chops with a pan sauce built on bone broth, apple cider vinegar, and fresh herbs — this is the kind of dinner that feels indulgent but is quietly doing a lot of good work for your digestive system. The bone broth forms the backbone of the sauce, bringing gut-supportive collagen and minerals to every spoonful, while the apple cider vinegar adds a gentle tang that also aids digestion. Honeycrisp or Fuji apple slices cook down until just golden and tender, lending natural sweetness that balances the savory sear without any refined sugar to speak of — just a touch of honey. Ginger and turmeric in the spice rub aren't just for flavor; both have well-documented anti-inflammatory properties that make them a smart addition to a gut-conscious plate. Coconut oil handles the high-heat sear beautifully, and the combination of shallots, garlic, sage, and thyme keeps the aromatics complex and deeply satisfying. Everything comes together in a single skillet, so the browned bits from the sear get folded right back into the sauce — nothing wasted, all flavor. It's an elegant weeknight meal that happens to check every box without tasting like it's trying to.
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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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