Turkey Free Apple-Sage Lamb Chops
Lamb chops get a serious upgrade here, seared until a deep mahogany crust forms and then nestled into a pan sauce built from sweet apple slices, shallots, garlic, and fragrant sage. The spice rub — sea salt, ground ginger, and turmeric — gives the meat a warmth that plays beautifully against the bright hit of apple cider vinegar and honey in the sauce. Coconut oil does the heavy lifting for the sear, getting the pan screaming hot so you lock in all that juicy flavor before the sauce even comes together. This is the kind of dish that looks and tastes like you spent hours on it, but it all happens in one skillet. Bone broth ties everything together, reducing down into a glossy, spoonable sauce that coats every bite. It's a genuinely satisfying centerpiece for any night you want something a little more special without a complicated cleanup.
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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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