Rye Free Apple-Sage Lamb Chops

Total time40 min

Prep time15 min

Cook time25 min

Tender lamb loin chops meet sweet apple slices, aromatic sage, and a silky pan sauce built from bone broth, apple cider vinegar, and a touch of honey — it's the kind of weeknight dinner that feels genuinely special. A rub of sea salt, ground ginger, and turmeric gives each chop a deep mahogany crust after a hard sear in coconut oil, layering in warmth and color before the sauce even comes together. The whole thing is built in a single skillet, so those caramelized bits on the bottom of the pan get scraped up into the broth for maximum flavor. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based thickeners — the sauce reduces on its own into something glossy and spoon-coating without a drop of flour. Shallots, garlic, fresh thyme, and sage round out the apple's sweetness with savory depth, so nothing tastes one-note. Nestling the rested chops back into the pan at the end means every bite gets lacquered in that fragrant, fruit-forward sauce. Finish with a scatter of fresh parsley and serve straight from the skillet for a dinner that looks far more involved than it actually is.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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