Lactose Free Apple-Sage Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this skillet dinner is genuinely weeknight-friendly and delivers serious restaurant-level flavor. A rub of sea salt, ginger, and turmeric gives each chop a warm, aromatic crust before it hits the hot coconut oil — and that deep mahogany sear is everything. The pan sauce is where the magic really happens: sweet 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, savory, and just a little fruity. Every component is naturally free of dairy, so there's no swapping or substituting required — the richness comes entirely from the lamb itself and that gorgeous reduced sauce. It's the kind of dish that looks like you spent hours but comes together in a single skillet without any fuss. Serve it straight from the pan with the apples nestled alongside and a scatter of fresh parsley for a dinner that feels genuinely celebratory.
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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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