1.Dry-fry turmeric, cumin and coriander in small frying pan, stirring, about 1 minute or until fragrant. Combine spices, rind, juice, garlic, honey and salt in small bowl. Place lamb in shallow baking tray; rub or brush spice mixture all over lamb. Cover; refrigerate several hours or overnight.
2.Preheat oven to 180°C (160°C fan-forced).
3.Place lamb on oiled wire rack in medium baking dish; pour the water into dish. Roast, uncovered, about 1 hour 10 minutes or until lamb is cooked as desired. Cover; stand 15 minutes. Skim fat from pan juices.
4.Meanwhile, make coconut rice; place rice in large bowl, fill with cold water and stir with hand. Drain, repeat process two to three times or until water runs clear. Drain rice in sieve. Place drained rice, coconut milk and stock in medium saucepan; cover, bring to the boil. Reduce heat; simmer, covered tightly, over low heat 12 minutes or until liquid is absorbed. Remove from heat. Stir in dates, almonds and spinach.
5.Serve lamb and juices with rice.