Rice Free Apple-Sage Lamb Chops
Tender lamb loin chops meet sweet apple slices, aromatic sage, and a silky bone broth pan sauce in a dish that feels genuinely special without requiring a complicated ingredient list. 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. Once the lamb rests, shallots, garlic, and fresh herbs go into the same pan, followed by apple slices that turn golden and just tender before the broth and a splash of apple cider vinegar pull everything into a glossy, lightly sweet sauce. A touch of honey rounds out the acidity without tipping the whole thing into dessert territory. This is exactly the kind of grain-free, wholesome dinner that proves you do not need a starchy side to feel completely satisfied — the sauce does all the heavy lifting. Serve it straight from the skillet with a scatter of fresh parsley and you have a restaurant-worthy plate on a weeknight timeline.
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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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