High Fructose Corn Syrup Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and the payoff is spectacular — a deep mahogany sear on the outside, tender and juicy within, all wrapped in a pan sauce that smells like autumn in the best possible way. The spice rub of sea salt, ginger, and turmeric gives the chops a warm, earthy backbone before they even hit the pan, and the sauce built from real apples, shallots, garlic, fresh sage, and thyme is exactly the kind of thing that makes people ask for the recipe. A single teaspoon of honey is the only sweetener in sight, which means you're completely clear of the corn-derived syrups that sneak into so many bottled sauces and glazes at the grocery store. Bone broth and a splash of apple cider vinegar round out the sauce with richness and just enough brightness to cut through the richness of the lamb. Every ingredient here is whole and recognizable, so you can cook with confidence knowing nothing hidden is working against you. Serve it straight from the skillet with the apples nestled alongside and a scatter of fresh parsley, and it looks like something you'd order at a proper restaurant.
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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
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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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