Shellfish Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and delivers serious restaurant-level results. A quick rub of sea salt, ginger, and turmeric gives the chops a warm, aromatic crust before they hit the pan, and that sear — deep mahogany and crackling at the edges — is where all the magic starts. The real star is the pan sauce: sweet apple slices, shallots, garlic, fresh sage, and thyme all come together with bone broth and a splash of apple cider vinegar, building something that's savory, slightly sweet, and just a little tangy. A touch of honey rounds it all out without tipping into dessert territory. Every single ingredient here is straightforward and naturally free from ocean-sourced proteins, so there's no label-reading anxiety or substitution gymnastics required. This is the kind of one-pan meal that looks like you spent the whole afternoon on it but comes together in well under an hour. Serve it straight from the skillet with the apples spooned generously over the top and a scatter of fresh parsley for color.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!