For the Lamb:

In a shallow baking dish, combine salt and spices. Add American lamb and mix until lamb is generously coated. Cover and let refrigerate overnight.

For the Harissa-Miso Sauce:

In a mixing bowl, whisk together labneh, mustard, harissa, ginger, miso, cumin, olive oil, garlic, lemon juice, and salt. Transfer 1/2 cup of the mixture to a nonreactive container and stir in honey. Cover and refrigerate.

For the Mechouia:

Prepare and heat a grill to medium-high heat. Once hot, add eggplants, 4 tomatoes, chiles, and bell peppers. Grill until evenly charred on all sides. Remove from heat and dice bell peppers and tomatoes, mince chiles, and slit the skin of the eggplants to remove flesh and chop. Set aside, reserving all vegetable juices.

In a sauté pan over medium flame, heat olive oil. Add sweet potato and cook 5 minutes, or until sweet potatoes begin to soften. Add shallot, ginger, and garlic. Cook 3 minutes, then reduce heat and add spices and salt. Once fragrant, stir lemon juice, vinegar, harissa, miso, grilled vegetables and reserved vegetable juices. Cook 4 minutes. Taste and adjust seasoning with salt, olive oil, and vinegar. Reduce heat and keep warm.

For the Coconut Yogurt:

Heat oven to 400°F. In a mixing bowl, combine coconut, coconut milk, salt, lemon juice, olive oil, honey, garlic, and fish sauce. Let sit 10 minutes at room temperature. Whisk in labneh. Taste and adjust seasoning. Cover and refrigerate.

To Assemble and Serve:

Heat oven to 400°F. Place lamb on a clean work surface and pat dry. In a pan over medium-high flame, heat canola oil. Add lamb and sear on all sides. Remove from heat and coat lamb in desired amount harissa-miso sauce. Transfer to a wire rack set over a sheet tray. Roast 15 minutes.

Increase oven heat to 450°F. Roast for an additional 3 minutes, or until internal temperature of the lamb reaches 130°F. Spoon additional harissa-miso sauce over lamb. Let rest for 15 minutes. Once cooled, slice lamb into individual racks and arrange on a serving platter.

Season with salt and top with cilantro. Serve with coconut yogurt and mechouia.