Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt

Leg of Lamb:

• 1.5 kg (approx. 3 lbs) piece of boneless lamb shoulder (ask for a lean piece)
• 1/3 cup store-bought curry sauce (I used Tikka Masala, although any curry sauce will do; use your favourite)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 " piece of fresh ginger, peeled and finely grated
• 4 cups (approx. 5 oz.) baby spinach leaves (or regular spinach leaves torn into bite size pieces)
• 1 gr. (330 ml) can of lentils, rinsed and drained
• 1/4 cucumber, finely chopped
• 1/2 cup thick Greek yogurt
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely sliced
• 1/2 tsp fine sea salt
• 1/2 tsp fresh ground black pepper