I found this recipe in an Australian magazine, and I tried with pork instead of lamb, because the lamb is a rarity this days...Of course you have to cook it longer, but apart from that, the rest is easy to make.
1.5kg piece of boneless lamb shoulder, 1/3 cup store-bought curry sauce, 1 tbsp extra-virgin olive oil, 2 cloves of garlic, minced, a piece of fresh ginger, peeled and finely grated, 4 cups of baby spinach leaves (or regular spinach leaves torn into bite size pieces), 400 g can of lentils, rinsed and drained, 1/4 of a cucumber finely chopped, 1/2 cup thick Greek yogurt, 1 cup parsley leaves, 1 cup cherry tomatoes, halved, 1/2 small red onion, finely sliced, sea salt and fresh ground black pepper
Lamb: Preheat oven to 475° F. Using a small sharp knife, score the bottom side of the lamb at 2cm 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).
Salsa: Toss to combine the parsley, tomatoes, onion, salt and pepper in a bowl. Set aside.
Cucumber Yogurt: In a small bowl stir, cucumber pieces and yogurt together until well blended. Season with salt and pepper. Be generous with the pepper.
Spinach Lentils: 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.
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