1/4 c. vegetable oil
2 tbsp. soy sauce
2 cloves garlic, peeled and pressed
1 tbsp. powdered ginger
1 tbsp. rosemary leaves or 1 tsp. pulverized
1 tbsp. lemon juice
1/4 c. Dijon mustard
8-9 lb. leg of lamb, deboned, de-fatted and butterflied

Brush marinade liberally on all sides and let set overnight in refrigerator covered. Bring out and let reach room temperature before cooking. Cook on grill 10-12 minutes per side rare, 12-15 minutes for well done. Cooking time may vary somewhat according to thickness of meat.