The creaminess and acidity of a yogurt-based marinade, combined with plenty of lemon and fresh herbs, give this boneless leg of lamb an intense aromatic quality. Roast it in the oven or if you’re in the mood to grill, sear the leg over hot coals, then use indirect heat (where the meat isn’t sitting directly over the coals) to finish cooking. Add a lemony couscous salad garnished with pine nuts.

The next day, cold slices of lamb top a spicy chickpea salad with colorful bell pepper, radishes, scallions, and a dressing with both sweet and smoked paprika. In this dish, a little meat goes a long way. On another night, top the salad with roast chicken or grilled swordfish.

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(Lamb and couscous, chickpea salad)

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1 boneless leg of lamb
(about 5½ pounds)

½ English cucumber

1 cup Greek yogurt

1 tablespoon butter

1 cup frozen peas

1 head romaine lettuce

1 orange or yellow bell pepper

4 radishes

6 scallions

5 lemons

2 cloves garlic

1 shallot

Few sprigs fresh oregano

1 bunch fresh parsley

¼ cup pine nuts

1 cup couscous

Salt and pepper

4 tablespoons olive oil

2 cans (15 ounces each) chickpeas

¼ teaspoon sweet paprika

¼ teaspoon smoked paprika

¼ teaspoon ground cumin

½ teaspoon ground turmeric