1 jar (8-oz) Dijon-style mustard
2 tsp. crushed rosemary
2 tsp. fresh ginger root, chopped
1 clove garlic, crushed
3 tbsp. soy sauce
3 tbsp. peanut oil
1 5 to 7 lb. leg of lamb, boned and flattened

In glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic, soy sauce, and oil. Add lamb. Marinate overnight, turning after 1 hour. Remove lamb from marinade. Place on hot grill over gray coals. Cook 10 to 15 minutes on each side, depending on size of lamb. Part will be well-done, part medium-done, and part rare. This can also be broiled. Baste during cooking with marinade. Slice lamb on the diagonal. Serve with assorted vegetables, grilled alongside lamb.

Serves 6 to 8.