Spiced Leg of Lamb with Fig Caponata and Harissa

• 2 red bell peppers
• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 1 teaspoon caraway seed
• 2 garlic cloves
• 2 small fresh red chiles, chopped
• 1 teaspoon sea salt
• 3 tablespoons extra-virgin olive oil
• 1/2 cup extra-virgin olive oil
• 3 anchovy fillets, coarsely chopped
• 1 teaspoon red pepper flakes
• 1 large Italian eggplant, cubed
• 2 tomatoes, halved and seeds squeezed out, coarsely chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 3 tablespoons capers, drained
• 1/4 cup raisins
• 1/4 cup pine nuts
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/2 bunch fresh basil, hand-torn
• Sea salt and freshly ground black pepper
• 8 fresh Mission figs, halved
• 5- to 7-pound leg of lamb, boned, butterflied, and surface fat removed
• 1/2 cup plain yogurt
• 6 garlic cloves, chopped
• 1/2 bunch fresh mint, hand-torn
• 1/2 bunch fresh cilantro, hand-torn
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper

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.

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Taken from www.epicurious.com/recipes/food/views/spiced-leg-of-lamb-with-fig-caponata-and-harissa-372636 (may not work)