Mint Date Sauce

Ingredients:
3 tablespoons EVOO
1 small red onion, chopped
3 cloves garlic, chopped
1/2 Serrano chili, seeded, small dice
1 cup dates, pitted, chopped
1-1/2 teaspoons red wine vinegar
14 cup plus 1 tablespoon water
2 tablespoons fresh mint, chopped
1/4 cup cilantro, chopped
1/2 teaspoon grated ginger, optional
Kosher salt and freshly ground black pepper

Instructions:
In a small sauté pan over medium low heat add 2 tablespoons EVOO, the onion, and garlic. Cook for 5 minutes, stirring occasionally to prevent burning.  For a smooth texture, blend in a food processor: the cooked onion mixture, the remaining tablespoon of EVOO, and all remaining ingredients.  Season to taste starting with 1/8 teaspoon salt and a few good grinds of pepper.  For a more rustic texture, mix by hand.

Seared Lamb Loin

Ingredients:
1 rack of lamb, from either Colorado or New Zealand
EVOO, as needed
Kosher salt and freshly ground black pepper

Instructions:
Preheat oven to 350F.
Season the lamb on all sides and allow to rest at room temperature for 15 minutes.  In a large oven safe sauté pan, heat on high until hot, add 1 tablespoon EVOO and heat until shimmering.  Sear the lamb on all sides until nicely colored, 1 minute per side.  Transfer the lamb to the oven, bone side down.  Depending on the size of the lamb rack, medium-rare is usually around 5 minutes.  Remove from the oven, tent in foil, and allow to rest 5 minutes prior to serving. Serve with the mint date sauce and top with the pomegranate seeds.

Serves:  4