Step 1

Season lamb chops with  Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.

Step 2

Preheat oven to 400 degrees F.

Step 3

Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off,  and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.

Step 4

In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)

Step 5

Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots)  to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.

Step 6

To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat.  Set aside to marinate.

Step 7

Place vegetables in heated oven and bake for 15 minutes or so.

Step 8

When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)

Step 9

When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.

Step 10

Serve with a side of tahini sauce, if you like.