Nutmeg Free Apple-Sage Lamb Chops
Lamb chops with a pan sauce this fragrant and layered feel like something you'd order at a nice restaurant, yet the whole thing comes together in a single skillet. The chops get rubbed with sea salt, ground ginger, and turmeric before hitting a screaming-hot pan, building a deep mahogany crust that locks in all that juicy flavor. From there, shallots, garlic, and tender apple slices go into the same pan, followed by bone broth, apple cider vinegar, honey, fresh sage, and thyme — a sauce that's savory, slightly sweet, and genuinely complex without relying on any warming spices that might cause problems. Many classic lamb and apple recipes lean on nutmeg or allspice to round out the sauce, but the ginger and turmeric here do all that heavy lifting beautifully, so nothing feels missing. The apples soften just enough to melt into the broth while still holding their shape, giving every bite a little brightness against the rich, seared meat. It's an elegant weeknight dinner that also holds up confidently at a dinner party, especially served straight from the pan with a scatter of fresh parsley on top.
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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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