8 oz. jar Dijon mustard
3 tbsp. peanut oil
2 tsp. chopped ginger
6 lb. leg of lamb, boned and butterflied
3 tbsp. soy sauce
2 tsp. crushed rosemary
1 garlic clove, pressed

In a 9 x 13 inch baking dish, combine all ingredients except lamb. Blend. Add lamb and turn to coat with marinade. Cover and refrigerate up to 24 hours. Cook over medium coals about 10 to 15 minutes on each side, basting frequently with marinade.