1/2 c. Dijon-type mustard
2 tbsp. soy sauce
1 clove garlic
1 tsp. ground rosemary or thyme
1/4 tsp. ginger
2 tbsp. olive oil

Blend mustard, soy sauce, garlic, herbs and ginger together in bowl. Beat in oil by droplets to make light cream. Brush lamb with mixture and set aside.

Meat will pick up more flavor if coated several hours before baking.