Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce

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Lamb:

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine

1 tablespoon kosher salt 

1 teaspoon ground cumin 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon ground ginger 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon cayenne pepper 

1 tablespoon olive oil 

Sauce:

1/3 cup harissa (see Cook's Note)

3 tablespoons plain Greek yogurt 

1 teaspoon honey 

Kosher salt

Optional Garnish:

3 tablespoons pomegranate seeds

2 tablespoons chopped fresh mint 

3 scallions, white and light green parts only, thinly sliced 

Good olive oil, for drizzling 

Flakey sea salt