In a small bowl, combine butter, shallots, mint and anchovies.

Meanwhile, make vinaigrette by combining remaining oil with vinegar, anchovies and a little salt and pepper; taste and adjust seasoning.

In large bowl, combine salt, pepper, vinegar, lemon juice, garlic, mustard, Worcestershire sauce, anchovies and egg yolk and whisk until frothy.

In a small bowl, combine anchovies, garlic, lemon zest and juice, and 1 tablespoon vinegar.

Combine yogurt, anchovies, garlic, dry mustard, thyme and pepper in a food processor and puree until smooth.

In a small food processor or blender, combine anchovies, parsley, garlic, lemon juice and zest, and 2 tablespoons oil.

In a small bowl, combine anchovies, capers, bread crumbs, garlic, pepper sauce, parsley, rosemary, salt, pepper and olive oil.

Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan.

Combine the olives, anchovies or capers, vinegar, oil and 1 tablespoon water in a blender or small food processor.

While lamb rests, combine the basil, mint, parsley, anchovies and capers in a food processor.