Mustard Free Apple-Sage Lamb Chops
Lamb chops with a pan sauce can feel intimidating, but this skillet recipe is genuinely approachable and delivers serious restaurant-level results. A warm spice rub of ginger and turmeric gives the chops a gorgeous mahogany crust when seared in coconut oil, while the apple-and-sage pan sauce brings a sweet, herby brightness that makes the whole dish feel special. Honeycrisp or Fuji apples soften just enough in the skillet to become almost jammy, mingling with shallots, garlic, fresh thyme, and a splash of apple cider vinegar for a sauce that's complex without being fussy. Bone broth ties everything together, and a touch of honey rounds out the acidity into something truly craveable. For anyone navigating mustard avoidance, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no condiments or spice blends that typically sneak in hidden mustard. The entire dish comes together in one pan, which means less cleanup and more time at the table. Whether you're cooking for a weeknight dinner or a low-key dinner party, these chops are the kind of meal that makes people ask for the recipe before they've even finished their plate.
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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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