Low Iodine Apple-Sage Lamb Chops
Tender lamb loin chops seared to a deep mahogany crust, then nestled into a pan sauce of sweet apple slices, shallots, garlic, fresh sage, and thyme — this is the kind of dinner that feels genuinely special without requiring a culinary degree. The spice rub of sea salt, ginger, and turmeric gives the chops a warm, aromatic depth before they even hit the pan, and the apple cider vinegar and honey in the sauce keep everything balanced between savory and bright. Managing iodine intake often means scrutinizing packaged sauces, seasoning blends, and broths for hidden additives, but every component here is straightforward and easy to vet. Coconut oil handles the sear beautifully, and a clean bone broth ties the sauce together without any of the iodine-heavy ingredients — like iodized salt or dairy — that can sneak into restaurant-style pan sauces. The whole dish comes together in one skillet, so the apple slices soak up all those caramelized lamb drippings and become something truly irresistible. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes the plate look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!