Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder. This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast. Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.
Beb's Recipe Drawer 
I have used a similar recipe for over 25 years. I use curry paste. It’s just a beautiful way to cook a leg of lamb. I always keep water in roasting pan.
Thanks for your comment. Using curry paste sounds like a great idea.