Pecan Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and the payoff is spectacular. 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 — that color means flavor. The real magic happens in the pan sauce, where sweet apple slices, shallots, garlic, sage, and thyme come together with bone broth, a splash of apple cider vinegar, and a touch of honey into something silky and complex. Every single ingredient is straightforward and easy to source, so there's no stress about hidden additives or cross-contact from specialty products. The whole dish comes together in one skillet, which means the sauce picks up all those gorgeous browned bits left behind from the sear. It's the kind of meal that looks like you spent hours in the kitchen but is actually weeknight-friendly from start to finish. Finish with a scatter of fresh parsley and serve straight from the pan for a dinner that's as beautiful as it is satisfying.
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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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