Start by roasting the peppers for the harissa. Preheat the broiler. Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds. Place them on a cookie sheet, skin side up, and broil for 10 minutes, until really charred and blistered. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins; then peel. Toast the cumin, coriander, and caraway seeds in a dry skillet over low heat until fragrant, shaking the pan so they donâ€™t scorch. 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. Pulse until the sauce is well blended and smooth, adding a little more oil to thin it out, if necessary. Set the harissa aside while preparing the caponata.
Pour the oil into a large, deep skillet set over medium heat. Add the anchovies and red pepper flakes. Cook and stir for a few minutes to create a base flavor. Fry the eggplant until it absorbs the oil and browns, stirring often. Add the tomatoes, onion, and garlic, and continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, pine nuts, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 minutes. Add the figs in the last 5 minutes of cooking to soften them slightly. The caponata tastes superb hot, cold, or at room temperature.
Preheat a gas or charcoal grill and get it very hot. Lay the lamb out on a flat surface and open it like a book. Mix together the yogurt, garlic, mint, and cilantro and spread an even, thin layer over the meat. Roll it up and tie it with butcherâ€™s twine like you would a roast. If you have time, let the lamb sit for 1 hour. Drizzle the roast with oil and season generously with salt and pepper. Cut the roast in half crosswise so itâ€™s easier to handle and cooks quicker. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel; then carefully and quickly wipe the hot grates of the grill. Put the lamb roasts on the outer part of the grill so the outside doesnâ€™t burn before the inside is cooked. Grill until the meat is nicely browned on all sides, about 1 hour. The lamb is medium-rare when the internal temperature reads 130ÂşF.; it will still be pink inside. Allow the roasts to stand for 10 minutes to let the juices settle before cutting off the twine and slicing.
Preheat the oven to 350Â°F. Set the lamb roasts fat side up in a roasting pan and put them in the oven. After 1 hour, start testing for doneness. Proceed as above.
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.
Edited: October 14th, 2009