In a shallow bowl, whisk together ⅓ cup olive oil with ¼ cup Morocco spice and 1 ½ teaspoons kosher salt. Using a pastry brush, spoon, or your hands (with gloves) liberally coat each side of your chops with the spice blend. Set aside to marinate while you prepare your carrot salad. \nPeel the carrots and cut on the bias into ½-inch thick medallions (all the pieces should be roughly the same size to ensure even cooking). Add to a large saucepan and cover with water, at least 1-inch above the carrots. Season with 2 teaspoons kosher salt. Bring to a boil, then reduce the heat to a simmer. Let cook until the carrots are just fork tender, about 10 minutes. Drain, rinse under cold water, and transfer to a large mixing.\nWhile the carrots are still warm, add in the lemon juice, 3 Tablespoon olive oil,1 Tablespoon Morocco spice, ½ teaspoon kosher salt and currants. Toss to combine. Set aside for at least 30 minutes, allowing the flavors to meld and currants to soften. Stir in the chopped cilantro and season to taste with salt and additional Morocco spice, as desired.\nMeanwhile, as your carrot salad sits, heat a grill-pan, griddle or large skillet over high heat and coat with a drizzle of cooking oil. Once hot, place your chops in the pan and sear for about 2-3 minutes, until dark char marks appear on the bottom side. Flip over and continue cooking until cooked through to desired doneness, about 3 minutes more for medium-rare. (If your chops begin getting too dark before cooked through, move over indirect heat or lower the heat until cooked through to desired doneness). Remove to a cutting board to rest. Let rest at least 5 minutes before serving. \nServe grilled lamb chops alongside Moroccan carrot salad. Top with pomegranate seeds and fresh torn mint leaves.