MSG Free Apple-Sage Lamb Chops
Tender lamb chops seared to a deep mahogany crust, then nestled into a pan sauce of sweet apple slices, shallots, garlic, and fresh sage — 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 meat a warm, aromatic depth that pairs beautifully with the bright hit of apple cider vinegar and honey in the sauce. Everything comes together in a single skillet, which means the browned bits from the sear get scraped right into the broth, building layers of flavor the natural way. For anyone navigating hidden additives in restaurant sauces or store-bought marinades, cooking from scratch with whole ingredients like bone broth and fresh herbs is the cleanest path to a dish this satisfying. The apple slices soften just enough to become almost jammy at the edges, soaking up the savory-sweet sauce alongside the chops. A scatter of fresh parsley at the end keeps everything bright and fresh. This is a recipe worth keeping in regular rotation.
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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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