Spiced Leg of Lamb with Fig Caponata and Harissa

Name: Spiced Leg of Lamb with Fig Caponata and Harissa
Yield: serves 6 to 8
Ingredients: 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

December 9, 2011

The foods from North Africa and the Middle East truly have some of the deepest flavors I’ve ever tasted. Don’t be daunted by the length of the recipe: This dish is not at all difficult to throw down, and the results are well worth the long shopping list. The Harissa sauce can be made a day ahead and the caponata is also good by itself or as a side dish.

Cooks' Note

In the great Middle Eastern restaurants in my neighborhood, they serve something similar to this wrapped in naan, an Indian bread. Fill a naan bread or pita with a large spoon of the caponata and a few slices of lamb and a little of the harissa, then roll it together. Green onions, mint, and yogurt make great garnishes.

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