Macadamia Free Apple-Sage Lamb Chops
Tender lamb loin chops seared to a deep mahogany crust, then nestled into a pan sauce of golden apple slices, shallots, garlic, fresh sage, and thyme — this is the kind of dinner that feels genuinely special without requiring a culinary degree. A rub of sea salt, ground ginger, and turmeric gives the chops a warm, aromatic backbone before they ever hit the pan, and the apple cider vinegar and honey in the sauce strike that perfect sweet-savory balance. Coconut oil handles the high-heat sear beautifully, building those caramelized edges that make every bite worth it. The bone broth ties everything together into a glossy, spoonable sauce that you'll want to drag every last piece of apple through. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden oils or nut-based thickeners to second-guess. It all comes together in a single skillet, which means less cleanup and more time at the table. Finish with a scatter of fresh parsley and serve straight from the pan for a presentation that looks far more effortful than it actually was.
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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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