1 (4 to 6 lb.) leg of lamb
2 cloves garlic
1 sm. piece ginger root
1/3 c. Dijon mustard
1 tsp. honey
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme leaves
2 tbsp. olive oil
2 tbsp. soy sauce

Using an ice pick, pierce holes in lattice pattern over top and sides of lamb. Cut one clove garlic into slivers. Insert garlic, alternating with ginger slivers, into holes in lamb. Crush remaining clove garlic. Combine crushed garlic, mustard, honey, rosemary, and thyme in small bowl. Slowly beat in olive oil until thickened. Add soy sauce. Spread over lamb. Let stand 3 to 4 hours or overnight. Place lamb on rack in roasting pan and roast at 450 degrees for 15 minutes. Reduce heat to 350 degrees and roast 10 to 12 minutes per pound for medium rare. Makes 4 to 6 servings.