Peanut Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet method makes them completely approachable — and the result is genuinely stunning. A quick rub of sea salt, ginger, and turmeric gives each chop a deep, mahogany crust after just a few minutes of searing in coconut oil, building layers of flavor before the sauce even begins. That sauce is where things get really special: sweet apple slices, shallots, garlic, fresh sage, and thyme all come together with bone broth, a splash of apple cider vinegar, and a touch of honey into something that's savory, slightly sweet, and just a little bright. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking into your pan. The apples soften just enough to melt into the sauce while still holding their shape, making each bite feel almost luxurious. It's the kind of dinner that looks like it came from a restaurant but comes together in a single skillet on a weeknight.
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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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