1/2 c. olive oil
1 tsp. soy sauce
2 cloves garlic, chopped
2 tbsp. honey
1/4 c. Dijon mustard
1 tsp. ground rosemary
1/4 tsp. fresh ginger, chopped
Fresh ground pepper
6 lb. leg of lamb (butterflied by butcher)

Trim fat off of lamb. Mix all ingredients together. Marinate lamb overnight. Prior to broiling, let meat stand at room temperature for 1 1/2 hours. Preheat broiler. Either broil in oven at high heat for about 10 to 15 minutes each side or barbeque each side on grill. (Time required depends on thickness of the meat and the degree of rareness desired.) Let lamb stand for 5 minutes before serving. Carve thinly against the grain. Serves 8.