6 lamb rib chops, each about 3/4" thick (about 1 1/4lb total)
4 tbsps olive oil
Grated zest and juice of 1 lemon
Salt and freshly ground black pepper
1/2 acorn squash, seeds removed and sliced into 1/2" slices lengthwise
2 tsps fresh thyme leaves

For the topping:
2oz feta cheese, crumbled
1/3 cup chopped fresh Italian flat-leaf parsley
1/3 cup pomegranate seeds
Grated zest of 1 lemon
1 tsp olive oil
Salt and freshly ground black pepper

Pre-heat oven to 375F. Line a baking sheet with tin foil.

In a large bowl combine the squash with 2 tbsps olive oil and plenty of salt and pepper. Toss to coat evenly. Place squash slices on the baking tray in a single layer and sprinkle with the thyme. Bake for 10 mins.

In the same bowl, combine the chops, 2 tbsps olive oil, the lemon zest and juice and plenty of salt and pepper. Toss to coat evenly. Allow to stand while squash is in the oven.

Remove the squash from the oven and layer the chops on top of the squash slices. Drizzle over any remaining oil mixture from the bowl. Bake for 20 mins (or less if thinner cuts).

While the lamb cooks, prepare the topping. In a bowl combine the feta, parsley, pomegranate seeds, lemon zest and olive oil and season well with salt and pepper. Mix gently and set aside.

Remove the chops and squash from the oven and cover loosely with tin foil. Squash should be fork-tender and caramelized at the edges. Allow to rest for 10 mins. Serve sprinkled with the topping.

Serves 2