Lamb Chops with Freekeh and Fennel Salad
Lamb chops are usually reserved for special occasions, which makes this summer dinner for two the perfect way to have date night at home.
Lamb Chops:2 (2-bone) lamb chops
2 tablespoons olive oil, divided
Salt, as needed
Black pepper, as needed
3-4 sprigs fresh thyme
Salad: ½ cup cooked freekeh, cooked according to package instructions
1 bulb fennel, sliced thinly
¼ cup roughly chopped parsley
¼ cup roughly chopped mint
¼ cup pomegranate seeds
1 tablespoon pine nuts, optional
dressing:1 small shallot, finely shaved
½ serrano chili, finely grated
1” knob ginger, finely grated
½ cup oil
Zest and juice of 1 lime
1 teaspoon maple syrup
Maldon salt, for garnish
Preparation:
Heat sous vide to 133°F.
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 zip lock bag and seal tightly, squeezing out as much air as possible. Cook in the sous vide for 1 hour.
Pat lamb chops dry. Heat a large skillet with remaining tablespoon oil until very hot, then sear lamb chops for 2-3 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.