1 leg of lamb (5-6 lb.), boned & butterflied

MARINADE:

1/4 c. Dijon style mustard
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 c. brown sugar
1/4 c. soy sauce
1/4 c. olive oil
2 cloves garlic, minced
2/3 c. fresh lemon juice

Mix marinade ingredients together and pour over the lamb. Marinate at least 2 hours at room temperature, or overnight in the refrigerator, turning the meat several times.

Preheat the oven to 450 degrees or prepare coals for barbecuing. For the oven method: Place meat on a rack, fat side up, and roast 20 minutes; turn the meat over and roast 20 minutes more.

For the barbecue: Place grill 4 to 5 inches above coals. Starting with meat fat side down, grill 15 minutes on one side; turn the meat and grill about 10 minutes more on the other side. Lamb should still be slightly pink inside.

To serve: Cut in slices across the grain. Heat the remaining marinade and serve with the lamb. Serves 8-10.