Xanthan Gum Free Apple-Sage Lamb Chops

Total time40 min

Prep time15 min

Cook time25 min

Tender lamb loin chops meet sweet caramelized apple slices and a fragrant herb-laced pan sauce in a dish that feels genuinely special without requiring any complicated techniques. The chops are rubbed with a warm blend of sea salt, ginger, and turmeric before being seared in coconut oil until a deep mahogany crust forms — that crust is everything. From there, shallots, garlic, fresh sage, and thyme build a savory base, while bone broth, apple cider vinegar, and a touch of honey come together into a glossy, naturally thickened sauce that needs absolutely no binders or stabilizers to deliver real body and depth. That's the quiet win here: every ingredient is whole and straightforward, so there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought glaze. The apple slices soften just enough to turn golden at the edges while still holding their shape, giving each bite a little sweetness to balance the richness of the lamb. It's the kind of one-pan dinner that looks like you spent hours on it but comes together with honest, unfussy cooking.

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Ingredients

4 servings

For the lamb

8 lamb loin chops (about 1 inch thick, 3–4 oz each)
1 tsp fine sea salt
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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