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.

To prepare the caramelized dates and leeks, heat the margarine in a sauté pan. Add the leeks and sauté for 10 minutes, until nice and golden. Add the dates and ginger and sauté for another 2–5 minutes. Add the wine and sauté for another 5 minutes while stirring constantly.

Remove the pan from heat and cover. Allow it to rest for 10 minutes.

To serve, plate a lamb chop with some of the glaze and garnish with a mound of caramelized leeks and dates.