Method
Heat the oven to 220C.
1. Mix the harissa, honey, zest of 1 orange and 1 tbsp oil together in a bowl. Add the chops and toss to coat. Season with salt and pepper. Put on a baking sheet and roast, 20 minutes for medium rare or to your liking. Let rest covered for 5 minutes.
2. In a large bowl, mix the remaining ingredients. Season to taste.
3. Serve the lamb with the salad. Pour any juices from the tray over the lamb.