Pistachio Free Apple-Sage Lamb Chops
Tender lamb loin chops meet a fragrant apple-sage pan sauce in a dish that feels genuinely special without demanding hours in the kitchen. The chops are rubbed with sea salt, ginger, and turmeric before hitting a hot skillet, building a deep mahogany crust that locks in all that savory richness. While the lamb rests, softened shallots, garlic, and golden apple slices come together in the same pan, then get lifted with bone broth, apple cider vinegar, and a touch of honey into a glossy, aromatic sauce. Fresh sage and thyme round everything out with an herbal brightness that makes each bite feel layered and intentional. Every single ingredient here is straightforward and whole-food — no spice blends with mystery fillers, no sauces from a jar — so you can cook with total confidence about what's going into the pan. It's the kind of skillet dinner that looks like it came from a restaurant but comes together on a weeknight with minimal cleanup. Serve it straight from the pan with the apples and sauce spooned generously over the 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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