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.
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Cooking tools:
- Sous vide circulator
- Zip-top bag
- Microplane
- Skillet
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Paper towel
- Tongs
- Plate
Ingredients
- 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
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