6 garlic cloves
9 flat anchovy fillets, drained and patted dry
1/4 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 (6- to 7-lb) semiboneless leg oflamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
2 teaspoons salt
3/4 teaspoon black pepper

Special equipment: a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer
anchovy, rosemary, lamb

Sauce
1 tablespoon butter
2 tablespoons tomato paste
6 garlic cloves, minced
2 teaspoons chopped fresh thyme
2 cups dry red wine
1 cup canned beef broth
1 cup canned low-salt chicken broth

Lamb
2 tablespoons shelled cardamom seeds

2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
2 tablespoons olive oil

1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
4 teaspoons coarse-grained mustard
Mashed Sweet Potatoes with Maple Syrup
cardamom, lamb, mashed

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary

1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off

For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste

For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)
couscous, lamb, stew

For lamb
1/4 cup coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh rosemary
1 1/2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon minced garlic
3 tablespoons olive oil
2 (1-lb) lamb leg top roasts

For apricot relish
3/4 lb fresh apricots (about 6), cut into 1/4-inch pieces
1 bottled roasted red pepper, rinsed, patted dry, and cut into 1/4-inch pieces (1/3 cup)
3 tablespoons minced shallot
3 tablespoons coarsely chopped fresh mint
2 tablespoons red-wine vinegar
2 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil
1 teaspoon packed brown sugar
3/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon salt

Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
herb, crusted, lamb