A recipe. It's been a little while, but here's a recipe.
Take a boneless leg of lamb --- or take a bony one and debone it.
Rub the deboned side with curry powder, cover with a mix of chopped mango and dried apricot, and baby spinach: roll, tie and roast as one would a leg of lamb.
(We start at 450 F, and reduce to 325 after 20 minutes or so --- enough time to crispen the skin --- and turn regularly for about an hour and a half thereafter).
Remove, let sit long enough that the juices are reabsorbed into the meat, carve, and enjoy.
Yours, pleased with the result,
N.
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Hi! Sorry that I've got comment moderation activated --- I had a few unpleasant comments which forwarded people to bad places automatically --- so now I like to check that comments are real before allowing them.
N.