Pork Free Apple-Sage Lamb Chops
Lamb chops get a serious upgrade here, seared until a deep mahogany crust forms and then nestled into a pan sauce built with sweet apple slices, shallots, garlic, fresh sage, and a splash of apple cider vinegar. The combination of warm spices — ginger and turmeric rubbed straight into the meat — gives every bite an aromatic depth that feels far more impressive than the effort involved. Coconut oil brings the skillet to the right screaming heat for that perfect sear, and the bone broth pulls all those caramelized pan drippings into a glossy, spoonable sauce. Because this recipe leans entirely on lamb, there's no need to scrutinize labels or swap out anything — it's naturally free of pork in every component, from the fat used for cooking to the broth that anchors the sauce. The honey and apple cider vinegar balance each other beautifully, keeping the sauce bright rather than cloying, while the fresh thyme and sage keep it grounded and savory. Serve it straight from the pan with the apples draped over the chops and a scatter of fresh parsley, and it looks like something that came out of a proper restaurant kitchen.
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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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