Wheat Free Apple-Sage Lamb Chops
Lamb chops can feel intimidating, but this skillet dinner is genuinely approachable and delivers serious restaurant-level results. A simple rub of sea salt, ginger, and turmeric gives the chops a gorgeous mahogany crust after just a few minutes in hot coconut oil, and the pan sauce that follows is where things get truly special. Tender apple slices, shallots, garlic, fresh sage, and thyme come together with bone broth and a splash of apple cider vinegar to create something sweet, savory, and deeply aromatic all at once. Every component in this recipe is naturally free of wheat — no flour-thickened sauces, no breadcrumbs, no hidden grain-based additives — so you can cook and eat with complete confidence. The sauce reduces on its own into a glossy, spoon-coating consistency that feels indulgent without any thickener at all. It's the kind of dish that looks like you spent hours in the kitchen but comes together in a single skillet, making cleanup as easy as the cooking itself.
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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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