Walnut Free Apple-Sage Lamb Chops
Tender lamb loin chops meet a fragrant apple-sage pan sauce in a dish that feels genuinely special without requiring a complicated ingredient list. The chops get rubbed with sea salt, ginger, and turmeric before hitting a hot skillet, building a deep mahogany crust that locks in all that savory richness. From there, shallots, garlic, and fresh sage go into the same pan, followed by sweet apple slices that turn golden and tender as the sauce comes together. A splash of bone broth and apple cider vinegar lifts all those caramelized bits off the bottom, and a touch of honey rounds everything out into a glossy, aromatic finish. The whole sauce is built from scratch with whole, recognizable ingredients — no packaged shortcuts that might carry hidden tree nut risks from shared processing lines. It's the kind of one-pan dinner that looks like you spent hours on it but comes together in a single skillet, start to finish. Serve it straight from the pan with a scatter of fresh parsley and let the apples do the talking.
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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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