Honey-Glazed Lamb with Caramelized Leeks and Dates

This elegant yet deeply flavorful dish includes rich symbolism and a stunning presentation. On Rosh Hashanah, we eat honey for a sweet year and dates and leeks as a zechus that our enemies be removed, making this dish a flavorful and meaningful addition to your Yom Tov table.

Serves 4

•  1/4 cup vegan butter, softened
• 4 cubes frozen garlic
• 1 tsp thyme
• 1 tsp black pepper
• 4 shoulder lamb chops
• sprinkle kosher salt

 Honey Glaze

• zest and juice of 1 lemon
• 3 Tbsp balsamic vinegar
• 2 Tbsp honey
• 2 Tbsp olive oil
• 4 cubes frozen ginger
• 1 tsp hot sauce

 Caramelized Dates and Leeks

• 1/4 cup margarine
• 2 large leeks
• ½ cup chopped dates
• 1 cube frozen ginger
• 1 Tbsp red wine

Make a paste of the vegan butter, garlic, thyme, and pepper and massage it onto the lamb chops. Top with a sprinkle of kosher salt. Allow the lamb chops to marinate for at least 1 hour.

Preheat oven to 275°F (135°C).

Sear the lamb chops in a heavy skillet over high heat for 4 minutes per side, until nicely browned.

Mix all glaze ingredients in a bowl. Add the glaze to the skillet and simmer for 5–10 minutes, until it starts to thicken a bit.

Place the lamb chops and glaze in a baking pan, cover, and bake for 1½–2 hours, until the lamb chops are completely soft.