- ½ tsp. cayenne pepper
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 1 tsp. ground ginger
- ¼ tsp. freshly ground black pepper plus more
- 2 racks of lamb (about 2 lb. total), rib bones frenched
- 3 Tbsp. olive oil
- 1 lb. small carrots, peeled, halved
- 8 scallions, root ends trimmed
- 1 small garlic clove, finely grated
- ½ cup plain Greek yogurt
- 2 tsp. fresh lemon juice
- ½ tsp. harissa paste
- 1 tsp. kosher salt plus more
Harissa paste is available at Middle Eastern markets, some specialty foods stores, and from online sources.
Preheat oven to 425°. Mix ginger, cayenne, coriander, cumin, 1 tsp. salt, and ¼ tsp. black pepper in a small bowl; rub all over the lamb.
Heat oil in a large, ovenproof skillet over medium-high heat. Cook lamb until browned, about 5 minutes per side. Add carrots and scallions to skillet, season with salt and pepper, and toss to coat in pan drippings. Transfer skillet to oven and roast until vegetables are tender and browned and an instant-read thermometer inserted into the thickest part of lamb registers 125° for medium-rare, 10–12 minutes (if the lamb finishes cooking before the carrots, transfer it to a cutting board and continue cooking carrots).
Meanwhile, whisk garlic, yogurt, lemon juice, and harissa paste in a small bowl; season with salt and pepper and set harissa yogurt aside.
Transfer lamb to a cutting board; let rest 10 minutes. Cut each rack between rib bones into two-rib chops. Serve with vegetables and harissa yogurt.