1 (5 lb.) butterfly leg of lamb
2 tbsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. olive oil
1/4 clove garlic
1/2 c. lemon juice

Marinate early in the day.

Grill on medium-hot coals for 30 minutes turning frequently and basting often.

Cover with foil and allow to rest for 10 minutes before carving meat across the grain. Serves 6.