Lamb Dijon - cooking recipe

Ingredients

5 to 6 lb. leg of lamb, boned and butterflied
1 jar (8 oz.) Dijon mustard
1 tsp. ginger
1 tsp. dry or 1 Tbsp. fresh rosemary
1/2 c. soy sauce
1 clove garlic, minced
2 Tbsp. olive oil

Preparation

Have butcher prepare lamb; remove any excess fat.
Combine mustard, ginger, rosemary, soy sauce, garlic and oil in small saucepan.
Heat and whisk until mustard is fairly well blended with other ingredients.
Pour mixture over meat.
Marinate all day or at least 2 hours, turning 2 or 3 times.
Broil or barbecue about 6 inches from heat or hot coals 30 to 40 minutes on each side.
Meat should be pink inside.
Serves 8 to 10.