Sesame Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet recipe is genuinely approachable and delivers serious restaurant-level results. A quick rub of sea salt, ginger, and turmeric gives each chop a gorgeous mahogany crust after just a few minutes in hot coconut oil, building deep flavor before the sauce even enters the picture. The real magic happens when sweet apple slices, shallots, garlic, fresh sage, and thyme hit that same pan — everything melds into a savory-sweet pan sauce finished with bone broth, a splash of apple cider vinegar, and a touch of honey. It's the kind of sauce you'll want to spoon over everything on the plate. Every single ingredient here is naturally free of sesame in any form — no tahini, no sesame oil, no hidden seed blends — so there's no label-scanning or substitution stress involved. The chops get nestled back into the sauce at the end to soak up all that flavor, making the final dish feel cohesive and deeply satisfying. Fresh parsley scattered over the top adds a bright finish that pulls the whole thing together beautifully.
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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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