Seed Oil Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and the payoff is spectacular — a deep mahogany crust on each chop, tender caramelized apples, and a pan sauce fragrant with sage, thyme, and a whisper of honey. The spice rub of ginger and turmeric adds warmth without overwhelming the natural richness of the meat, and the apple cider vinegar keeps the sauce bright and balanced. Cooking in coconut oil instead of refined vegetable or seed oils means every drop of fat in the pan is exactly what you want it to be — no canola, no soybean oil, no second-guessing the label. Bone broth forms the backbone of the sauce and pulls all those gorgeous browned bits off the pan, so nothing goes to waste. The whole thing comes together in one skillet, which means the cleanup is as easy as the cooking. This is the kind of recipe that looks like you spent hours on it but rewards you in under thirty minutes of active effort.
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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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