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Preheat oven to 350 degrees F.
Prepare the spice mix.
Spice the lamb chops on all sides generously with the spice mix.
In a large cast iron skillet, heat 2 tbsp olive oil. Now add lamb chops and brown on all sides over medium-high heat.
Remove lamb momentarily from the cooking skillet.
In the same skillet, add sliced shallots and toss around briefly. Now add white wine and bay leaf. Bring to a high simmer and let the liquid reduce slightly (about 4 minutes). Add broth and lemon juice, and let simmer again on medium-high heat for another 5 minutes.
Add lamb back to skillet and let everything cook together for 10 minutes.
Cover skillet and place in a 350 F-heated oven for 1 1/2 hours to 2 hours, or until lamb is cooked to tender. Turn lamb over half-way through cooking. Uncover and let cook another 10 minutes.
While lamb cooks, proceed to make the cranberry-harissa and mint chutney. Place chutney ingredients in a heavy sauce pan or pot. Place on medium-high heat and bring to a boil; stirring occasionally. Reduce heat to medium-low; cover and let simmer until cranberries soften forming a thick chutney (about 10-15 minutes). Stir a couple of times while it cooks. Remove from heat and set aside.
Once lamb is ready, serve hot with a little garnish of crushed mint and fresh parsley leaves. Place wine-lemon braising sauce and the cranberry-harissa chutney in two bowls to serve alongside the lamb.