Paleo 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. The chops get rubbed with sea salt, ginger, and turmeric before hitting a hot coconut oil pan, building a deep mahogany crust that locks in all that juicy, savory goodness. What really sets this dish apart is the pan sauce — tender Honeycrisp apple slices, shallots, garlic, fresh sage, and thyme all come together with bone broth and a splash of apple cider vinegar for something that's bright, a little sweet, and deeply aromatic. A touch of honey rounds out the sauce without tipping it into dessert territory, keeping everything balanced and complex. Every ingredient here is clean and whole-food, so there's no need to scan labels or swap anything out — it just works as written. Serve it straight from the skillet with the apples and sauce spooned generously over the top, and don't skip the fresh parsley if you have it; it adds a pop of color and a little herby lift that ties the whole plate together.
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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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