Oats Free Apple-Sage Lamb Chops
Tender lamb loin chops seared to a deep mahogany crust, then nestled into a pan sauce of sweet apple slices, shallots, garlic, sage, and thyme — this is the kind of dinner that feels genuinely special without requiring a culinary degree. The spice rub of ginger and turmeric gives the meat a warm, aromatic depth that plays beautifully against the bright apple cider vinegar and honey in the sauce. Every single ingredient here is naturally free of oats and oat derivatives, so there's no label-scanning or substitution stress involved. Coconut oil handles the sear, bone broth builds the sauce, and fresh herbs do the finishing work — clean, straightforward, and completely satisfying. The apple slices soften just enough to become almost jammy at the edges, making the sauce feel rich and layered without any thickener needed. This is a skillet meal that goes from stovetop to table in one pan, which means less cleanup and more time enjoying those gorgeous chops.
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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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