-
1
Start by roasting the peppers for the harissa.
-
2
Preheat the broiler.
-
3
Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds.
-
4
Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered.
-
5
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel.
-
6
Toast the cumin, coriander, and caraway seeds in a dry skillet over low heat until fragrant, shaking the pan so they dont scorch.
-
7
In a clean coffee grinder or spice mill, grind the spices to a powder and then put them in a food processor with the roasted peppers, garlic, chiles, salt, and oil.
-
8
Pulse until the sauce is well blended and smooth, adding a little more oil to thin it out, if necessary.
-
9
Set the harissa aside while preparing the caponata.
-
10
Pour the oil into a large, deep skillet set over medium heat.
-
11
Add the anchovies and red pepper flakes.
-
12
Cook and stir for a few minutes to create a base flavor.
-
13
Fry the eggplant until it absorbs the oil and browns, stirring often.
-
14
Add the tomatoes, onion, and garlic, and continue to cook until the vegetables break down and soften, about 15 minutes.
-
15
Toss in the capers, raisins, pine nuts, balsamic vinegar, sugar, and basil; season with salt and pepper.
-
16
Lower the heat and slowly simmer until thick, about 20 minutes.
-
17
Add the figs in the last 5 minutes of cooking to soften them slightly.
-
18
The caponata tastes superb hot, cold, or at room temperature.
-
19
Preheat a gas or charcoal grill and get it very hot.
-
20
Lay the lamb out on a flat surface and open it like a book.
-
21
Mix together the yogurt, garlic, mint, and cilantro and spread an even, thin layer over the meat.
-
22
Roll it up and tie it with butchers twine like you would a roast.
-
23
If you have time, let the lamb sit for 1 hour.
-
24
Drizzle the roast with oil and season generously with salt and pepper.
-
25
Cut the roast in half crosswise so its easier to handle and cooks quicker.
-
26
Take a few paper towels and fold them several times to make a thick square.
-
27
Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill.
-
28
Put the lamb roasts on the outer part of the grill so the outside doesnt burn before the inside is cooked.
-
29
Grill until the meat is nicely browned on all sides, about 1 hour.
-
30
The lamb is medium-rare when the internal temperature reads 130F.
-
31
; it will still be pink inside.
-
32
Allow the roasts to stand for 10 minutes to let the juices settle before cutting off the twine and slicing.
-
33
Preheat the oven to 350F.
-
34
Set the lamb roasts fat side up in a roasting pan and put them in the oven.
-
35
After 1 hour, start testing for doneness.
-
36
Proceed as above.
