Nitrate & Nitrite Free Apple-Sage Lamb Chops
Lamb chops can feel like a special-occasion splurge, but this skillet dinner is genuinely weeknight-friendly and delivers serious restaurant-level flavor. A simple rub of sea salt, ginger, and turmeric builds a gorgeous mahogany crust when the chops hit the hot coconut oil, and the pan drippings become the foundation for a sauce that is anything but ordinary. Honeycrisp or Fuji apple slices go tender and golden alongside shallots and garlic, then bone broth, apple cider vinegar, honey, fresh sage, and thyme pull everything into a glossy, aromatic pan sauce that practically begs to be spooned over every bite. Every single ingredient here is whole and unprocessed, which matters when you're trying to avoid the preservatives that sneak into so many packaged meats and store-bought sauces. The apple and sage combination is a classic pairing with lamb for good reason — the fruit's natural sweetness cuts through the richness of the meat in a way that feels balanced and bright. Finishing the chops right in the sauce means they stay juicy and soak up every bit of that fragrant reduction. This is the kind of dish that looks like you spent hours in the kitchen but comes together in one pan with straightforward, clean ingredients.
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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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