Yeast Free Apple-Sage Lamb Chops
Tender lamb loin chops meet sweet apple slices, fragrant sage, and a silky pan sauce that feels genuinely restaurant-worthy — all built in a single skillet. The spice rub of ginger and turmeric gives each chop a gorgeous mahogany crust after a hard sear in coconut oil, and the aroma alone will have everyone hovering around the stove. What makes this dish so satisfying for anyone avoiding yeast is that every component is naturally free of it — no wine, no soy sauce, no fermented condiments hiding in the ingredient list. The sauce comes together with bone broth, apple cider vinegar, and a touch of honey, so the depth of flavor is real and completely clean. Shallots and garlic soften in the same pan, picking up all those caramelized drippings before the broth goes in to deglaze everything into something truly special. It's the kind of weeknight dinner that looks like you spent hours on it, but the whole process is straightforward enough for any home cook to pull off confidently.
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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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