For the roasted root vegetables:

• 1 bunch colorful carrots, scrubbed clean and tops removed
  
• 1 large parsnip, scrubbed clean
• 1 large turnip, scrubbed clean
• 1 large sweet potato, scrubbed clean
• 2 Tbsp olive oil
• 3 Tbsp honey, divided
• juice of half lemon
• half lemon cut into slices
• 1 ½ tsp sea salt
• 1 tsp za’atar
• ¼ tsp red pepper flakes
• ½ tsp black pepper
• ¼ cup finely chopped fresh parsley
• 2 Tbsp chopped fresh rosemary
• flaky salt, for serving

For the lamb meatballs:

• 1 lb ground lamb
• 1 medium yellow onion, chopped
• 2–3 medium cloves garlic, finely minced
• ½ cup finely chopped fresh parsley
• 2 Tbsp finely chopped fresh sage leaves
• 2 Tbsp finely chopped fresh mint
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp dried omani lime powder (or substitute 1-2 Tbsp fresh lemon juice)
• 1 tsp fine sea salt
• ⅛ tsp black pepper
• 3 Tbsp pomegranate molasses for serving (optional)