In a small bowl, combine Harissa spice blend, pepper, salt, coriander and cinnamon to make the spice mixture.

Rub lamb chops generously with the spice mixture on both sides (do not discard any extra spice mixture), and place the chops in a large zip lock bag.

Mix the marinade ingredients together, and add them to the bag with the lamb chops. If you have some of the spice mixture remaining, add them to the bag as well. Zip the bag shut and work with your hands to coat the lamb chops well. Leave at room temperature for 20 minutes or so.

Add 1 1/2 tbsp extra virgin olive oil to coat the bottom of a large cast iron skillet like this one. Heat over medium until oil is shimmering but not smoking.

Using tongs, add lamb chops to the skillet. Sear for 3 minutes on each side (for medium-rare, depending on the thickness of the chops. Cook longer if you like your chops more done.) Transfer to platter and cover with foil. Repeat with any remaining chops.

Garnish with thinly sliced oranges and fresh parsley leaves.