Seared lamb rib chops dates Sauce

Directions

1. Dates Sauce
2. over high heat, in a small pot combine dates and water, bring to a boil. Let boil for 3 minutes. Reduce heat to low. Continue to cook for 30 minutes. With a fork break up the dates. Continue cooking for another 30 minutes. Set aside to cool. With a small size strainer pour dates liquid into strainer over a mixing bowl. Using the back of a dinner spoon press the dates flesh against the strainer. Once in a while scrap the bottom of the strainer to collect dates Sauce. Can be made one day ahead. Store in an airtight container in the refrigerator. Yield: a little over 2 cups .

1. To seared lamb rib chops
2. In a small bowl whisk paprika, sage and garlic powder, set a side. Season lamb chops lightly with salt and black pepper and follow by the dry herb mixture on both sides of lamb. Set aside. In a skillet heat pan with 1 Tablespoons olive oil over medium high heat. When pan is hot seared lamb chops about 2-4 minutes per side . (Do not crowd meat, cook in batches. Add more oil as needed, and Cook to desired doneness) Rest cooked lamb on a plate. With the same used skillet over medium heat. Add in olive oil, toss in minced garlic and butter stir until garlic released aroma. Pour in white wine , dates sauce and oyster sauce. Sprinkle in red pepper flakes. Continuously stir liquid for one minute. Reduce heat to low. Stir in fresh lemon juice let liquid thickens another 2-3 minutes. Turn off heat Spread dates Sauce on each plate, arrange 3 lamb chops on individual serving on top of sauce. ( spoon extra dates sauce in a small bowl to dip) Garnish with chopped dates.