Cook orzo (or grains) according to package directions. Drain and mix with the harissa and vinegar. Add salt as needed. Brown meat in olive oil; toss with the orzo and greens.

Or for a fancier presentation, sear lamb chop in olive oil on high heat, about 4 minutes per side depending on the thickness and desired doneness. As a pretty good rule of thumb, if you cook the first side until you start to see the juices coming out on the top, then flip it immediately and cook 4 minutes more, it will be medium-rare. Slice thinly and arrange over the salad.