For the kale salad, preheat the oven to 180 degrees. Peel and chop the squash into bite size chunks, and drizzle with a splash of the oil, and roast for around 25 minutes and set aside.
Using the same baking try drizzle the rest of the oil over the kale, roast in single layer until just crisp - should take around 5 minutes.
To prepare the lamb, mix the garlic, rosemary and a splash of oil. Now coat the chops with the paste.
Prepare the grill to a medium heat, grill the chops, turning often to encourage the fat to render down - for around 6-8 minutes this should leave them a little charred on the outside and but still pink in the middle, leave to rest for 5-10 minutes.
In a large bowl toss together the squash, kale and pine nuts.
To dress the salad, whisk together the red wine, honey and juice and zest of the lime and a couple of tablespoons of oil and drizzle over the salad. Serve with the chops!