1. Preheat Grill to med-high.
2. Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.)  Pat dry.
3. Mix spices and salt together in a shallow bowl (big enough to fit chop)
4. Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
5. If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
6. Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer.  (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
7. Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
8. To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
9. Serve the Harissa yogurt on the side or spoon a little on each chop.
10. Serve with a cooked grain like quinoa, basmati rice or even couscous.

Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.