1 For the lamb: Rub both sides of the chops with the harissa. Place on a tray, cover, and chill for 1 hour.
2 For the rice: Bring the stock to a simmer in a large saucepan. Stir in the rice and return to a simmer. Cover with a lid and cook over a low heat for 45 - 55 minutes until the rice has absorbed the stock and is tender.
3 Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lamb from the fridge and allow it to sit at room temperature for 10 minutes. Preheat the grill to hot.
4 Place the lamb on a grilling tray and grill for 8 - 10 minutes, turning once, until the lamb is cooked through and firm yet springy to the touch.
5 Remove from the grill and leave to rest, covered with foil, for at least 5 minutes.
6 Heat the olive oil in a large saute pan set over a medium heat until hot. Add the carrot and saute for 5 minutes.
7 Add the spinach and continue to cook until wilted. Season to taste with salt and pepper.
8 Fluff the wild rice with a fork and season with salt and pepper. Spoon onto plates and serve with the vegetables and lamb chops on the side.