Hazelnut Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and the payoff is enormous. 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 that follows is where things get really special. Honeycrisp or Fuji apple slices go tender and golden alongside shallots and garlic, then bone broth, apple cider vinegar, honey, fresh sage, and thyme come together into a glossy, aromatic sauce that tastes like it took hours. The sweet-savory balance is the kind of thing that makes people ask for the recipe before they've even finished their plate. Because every ingredient here is straightforward and whole — no spice blends, no packaged sauces, no mystery additives — you can cook with total confidence that nothing unwanted has snuck in. It's an elegant dinner that comes together in a single skillet, which means less cleanup and more time enjoying the meal.
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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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