In a glass bowl, combine mango + black beans + red onion + lemon + sal + parsley and mix well. Cover and refrigerate for at least 2 hours.
Wash and separate the endives into individual leaves. Dry carefully with paper towel.
In a small bowl, combine ras el hanout and smoked salt and mix well. Use this mixture to season the lamb chops on both sides.
Heat a skillet to medium high heat, and cook the lamb chops 4 minutes on each side. Remove from heat and let it rest on a plate for 15 minutes. Cut the lamb meat from the bones and chop into 1/2 inch cubes.
To assemble, smear the inside of the endive leaves with goat cheese. Top with a TBSP of salsa and 3-4 pieces of the chopped lamb. Crumble goat cheese on top of the lamb and garnish with chopped scallions.