Sauté Vegetables: In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and diced butternut squash, cooking until softened, about 5 minutes. Remove from the pan and set aside.
Sear Lamb Chops: Add another tablespoon of olive oil to the pan. Sear the lamb chops for about 5 minutes on each side until browned. Remove from the pan and set aside.
Prepare Sauce: In the same pan, add the canned whole plum tomatoes, fresh thyme, chopped parsley, chopped garlic, cumin, cinnamon, allspice, and oregano. Stir to combine.
Combine Ingredients: Return the sautéed onions and butternut squash to the pan, mixing them with the tomato and spice mixture. Nestle the seared lamb chops into the mixture.
Bake: Cover the Dutch oven and place it in the preheated oven. Cook for 1 hour, checking periodically to ensure everything is cooking evenly.
Serve: Once the lamb is tender and the flavors have melded together, remove the Dutch oven from the oven. Serve the lamb chops immediately, garnished with chopped parsley, alongside your choice of sides such as rice, couscous, or mashed potatoes.
