Leg of lamb, butterflied
2/3 c. fresh lemon juice
1/2 c. brown sugar
1/4 c. Dijon style mustard
1/4 c. soy sauce
1/4 c. olive oil
2 minced cloves
1 tsp. salt
1/2 tsp. black pepper
1/2" slice fresh ginger root, unpeeled

Combine ingredients and pour over lamb. Marinade overnight or at least 2 hours. Turn at least once. Heat oven to 450 degrees. Place meat on rack, fat side up and roast 20 minutes, turn meat over and roast 20 minutes more.