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Make the herby yogurt: Mix the yogurt, finely chopped herbs and vinegar in a small bowl. Season to taste with salt and extra vinegar, if desired. Set aside until needed.
Make the merguez: If using whole spices, toast them in a dry skillet over medium heat for a few minutes until fragrant. Grind them in a spice grinder or with a mortar and pestle.
Combine lamb, spices, including paprika, harissa, garlic and kosher salt and mix to combine. Form into 12 mounds.
Heat a large, heavy skillet over high heat. Coat with olive oil and once it is very hot, add a few sausage mounds. Once they hit the frying pan, flatten them with the back of your spatula. Cook until brown and crispy underneath, then flip and cook for another minute or two. Drain on paper towels. Repeat with remaining meat.
Serve patties warm with herby yogurt and scattered with extra herbs and shredded cabbage, if desired, plus wedges of lemon to squeeze over.