Nickel Allergy Friendly Apple-Sage Lamb Chops

Total time40 min

Prep time15 min

Cook time25 min

Nickel Allergy Friendly Apple-Sage Lamb Chops

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz LouAna Coconut Oil Liquid Pure - 16 Fl. Oz.
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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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