2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon Kosher salt
Freshly ground black pepper
4 lamb rib chops
1 ½ tablespoons vegetable oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ cup homemade or store-bought low sodium chicken broth
2 (15-oz) cans chickpeas, drained and rinsed
1 tablespoon harissa
3 cups packed fresh spinach leaves (about 3/4 ounce)
2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
1/2 cup fresh picked cilantro leaves, roughly chopped

Combine the cumin, turmeric, paprika, cayenne, salt and pepper in a bowl. Heavily season the chops with the mixture and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat (you could also add a few leaves of mint at this time too). Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.