Seeds Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet method makes them genuinely approachable — and the result is stunning. A quick rub of sea salt, ginger, and turmeric gives each chop a deep, spiced crust after just a few minutes of searing in coconut oil, while the pan sauce brings everything together with sweet apple slices, shallots, garlic, fresh sage, and a splash of bone broth and apple cider vinegar. The honey rounds out the acidity just enough to make the sauce feel almost luxurious without any complicated technique. Every single ingredient here is naturally free from seeds and seed-derived oils, so there's no need to scrutinize labels or swap anything out — it works exactly as written. The apple and sage combination is a classic pairing with lamb for good reason: the fruit softens the richness of the meat while the herbs keep things bright and savory. Serve it straight from the pan with the sauce spooned generously over the top and a scatter of fresh parsley, and it looks like something you'd order at a nice restaurant.
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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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