2 lg. cloves garlic, crushed
1/2 tsp. salt
2 tbsp. DiJon mustard
1 tbsp. soy sauce
1 1/2 tsp. each rosemary & thyme
2 tbsp. fresh lemon juice
1/4 c. olive oil
1 lamb roast (may also be kabobs or butterflied)

Whisk all ingredients together except lamb in a small bowl. Pour over lamb and cover and put in refrigerator overnight, turning a few times. Roast at 350 degrees at internal temperature of 150 degrees. Or, barbecue kabobs or butterflied leg of lamb on grill, it is excellent this way! Also marinating may be done same day a few hours before cooking instead of overnight.