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.