Soy Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet recipe is genuinely approachable and delivers serious restaurant-level results. A simple rub of sea salt, ginger, and turmeric gives the chops a warm, aromatic crust before they hit the hot coconut oil — and that deep mahogany sear is where all the magic starts. The pan sauce is where things get truly special: tender Honeycrisp apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth and a splash of apple cider vinegar for 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 ingredient here is naturally free of soy — no tamari swaps, no hidden soy-based broths, no label-checking required — just clean, whole-food components that let the lamb shine. It's the kind of weeknight dinner that looks like you spent hours on it, but comes together in a single skillet with minimal fuss. Serve it straight from the pan with a spoonful of those glossy apples draped over each chop.
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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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