1/2 c. Dijon mustard (French type)
6 tbsp. olive oil

Whip in oil slowly and add following:

1 clove mashed garlic or just garlic juice
1 tsp. rosemary
1 tsp. thyme
3 tbsp. soy sauce (instead of salt)

Paint underside of lamb with spatula - put in roasting pan - paint top. Cook to 165 degrees. Do not go over 170 degrees (or cook to your desired temperature). Pour off fat from roasting pan. Use pan juices for gravy (I use flour, brown it in roasting pan and mix well with stuff left in pan - I then add 1 quart milk, bring to oil, and simmer for about 10 minutes).