Spring leg of lamb with honey, currants, and pine nuts

Bathed in a dark, silky sauce speckled with pine nuts, this tender young lamb makes an extremely striking dinner dish. In Al-Andalus, the Arab and Berber penchant for mixing sweet and savory meant all kinds of fruits are added to meat—such as prunes, quince, or apples, along with the eclectic flavors of fennel, citrus, cumin, saffron, cinnamon, and coriander. Lamb really was a moving feast.