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 one hour.

Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).

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

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

Place the lamb chops and glaze in a baking pan, cover, and bake for one and 1/2 to two hours, until the lamb chops are completely soft.

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 two to five minutes. Add the wine and sauté for another five minutes while stirring constantly.

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

Plate a lamb chop with some of the glaze and garnish with a mound of caramelized leeks and dates.