Place ½ cup coarsely chopped dried apricots or pitted dates in a small bowl and pour in 1 cup hot water to cover; set aside.

Place 1 small red onion, thinly sliced, in a large bowl. Cut 1 lemon in half and squeeze juice over onion through a mesh sieve; discard seeds. Set aside. Cut remaining 1 lemon into wedges; set aside for serving.

Heat 1 Tbsp. extra-virgin olive oil in a large skillet, preferably cast iron, over medium-high. Arrange 1 lb. ground lamb in an even layer and cook, undisturbed, until well browned underneath, about 3 minutes. Add 1 Tbsp. ras-el-hanout, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season generously with freshly ground black pepper. Cook, breaking up meat with a wooden spoon, until seasonings are combined and meat is in small pieces, about 2 minutes.

Add 3 garlic cloves, thinly sliced, and 2 Tbsp. double-concentrated tomato paste. Cook, stirring often, until tomato paste is darkened in color, about 2 minutes. Add reserved apricots with their liquid; cook, stirring and scraping up browned bits, until combined and saucy, about 30 seconds. Remove skillet from heat.

Add 2 medium carrots, scrubbed, shaved lengthwise into ribbons with a vegetable peeler, and 1 cup (packed) mixed tender herbs (such as mint, cilantro, and/or parsley) to bowl with reserved onion; toss to combine. Drizzle with oil and season with salt and black pepper; toss again to combine. Pile salad on top of lamb in skillet. Serve with pita or other flatbread and reserved lemon wedges for squeezing over.