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Meat
Easy
2 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Lamb chops are usually reserved for special occasions, which makes this summer dinner for two the perfect way to have date night at home.
2 (2-bone) lamb chops
2 tablespoons Gefen Olive Oil, divided
Gefen Salt, as needed
Pereg Black Pepper, as needed
3 to 4 sprigs fresh thyme
1/2 cup cooked freekeh, cooked according to package instructions
1 bulb fennel, sliced thinly
1/4 cup cleaned and roughly chopped parsley
1/4 cup cleaned and roughly chopped mint
1/4 cup pomegranate seeds
1 tablespoon pine nuts, optional
1 small shallot, finely shaved
1/2 serrano chili, finely grated
1-inch knob ginger, finely grated
1/2 cup oil, such as Manischewitz Grapeseed Oil
zest and juice of 1 lime
1 teaspoon Gefen Maple Syrup
Maldon salt, for garnish
Heat sous vide to 133 degrees Fahrenheit.
Drizzle lamb chops with 1 tablespoon olive oil, then season generously with salt and pepper. Add lamb chops and thyme to a large, freezer-safe ziplock bag and seal tightly, squeezing out as much air as possible. Cook in the sous vide for one hour.
Pat lamb chops dry. Heat a large skillet with remaining tablespoon oil until very hot, then sear lamb chops for two to three minutes per side, until a nice crust develops.
Toss freekeh, fennel, parsley, mint, pomegranate seeds, and pine nuts. In a small bowl, whisk shallot, chili pepper, ginger, oil, lime zest and juice, and maple syrup. Pour over salad and toss gently to coat.
Plate salad, then top with sliced lamb chops and a sprinkle of Maldon salt.
Photography by Chay Berger
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