Lupin Free Apple-Sage Lamb Chops
Tender lamb loin chops meet sweet-tart apple slices, fragrant sage, and a silky bone broth pan sauce in a dish that feels genuinely special without requiring a culinary degree. The chops are rubbed with sea salt, ginger, and turmeric before hitting a screaming-hot skillet, building that deep mahogany crust that makes lamb so irresistible. Once the meat rests, shallots, garlic, and fresh thyme go into the same pan, soaking up every bit of flavor left behind. A splash of apple cider vinegar and a touch of honey balance the richness of the broth, and the whole sauce reduces into something glossy and complex. Every ingredient here is straightforward and naturally free of lupin — no flour, no legume-based fillers, no hidden thickeners that can sneak into store-bought sauces and spice blends. The apples soften just enough to melt into the sauce while still holding their shape, giving each bite a little sweetness alongside the savory herbs. It's the kind of one-pan dinner that looks like you spent hours on it but comes together with surprisingly little fuss.
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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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