Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.
Preheat oven to 475° F. Using a small sharp knife, score the bottom side of the lamb at 1″ intervals. Rub the lamb with the curry paste and season with salt and pepper. Place the lamb, skin side down, on an oven tray lined with parchment paper (or foil). Roast for 20 minutes. Turn and roast for another 20 minutes. (This makes the lamb medium-rare, if you like your lamb well done, add a few minutes per side).
Toss to combine the cilantro, tomatoes, onion, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Set aside.
In a small bowl stir, cucumber pieces and yogurt together until well blended. Season with /4 tsp salt and 1/4 tsp pepper.
Heat the oil in a large non-stick frying pan over medium-heat. Add the garlic and ginger and cook, stirring, for 2-3 minutes. Add the spinach and cook for 30 seconds until just wilted. Add the lentils, stirring, until heated through.
Slice the lamb and serve with spinach lentils, salsa and yogurt.