6 lb. leg of lamb, boned
1 sm. piece ginger root
1 tbsp. honey
2 tbsp. olive oil
1 c. white wine
2 cloves garlic
1/3 c. Dijon mustard
1/2 tsp. rosemary
1/2 tsp. thyme
2 tbsp. soy sauce

Insert garlic and ginger slivers under lamb tissue. Crush second garlic clove and add to remaining ingredients. Marinate 4 hours.

Roast for 20 minutes at 450 degrees; reduce heat to 350 degrees and bake until meat thermometer reaches 175 degrees.

Serve with steamed wild rice and chestnuts.