1/4 cup fresh Rosemary or 1" thick bunch of stems
2 tbsp. dijon mustard
2 tbsp. extra virgin olive oil
1 whole head garlic (cloves peeled, separated)
1 small onion, peeled
1 tsp. soy sauce
1 cup beef broth

Seasoning for Roast:

Salt, pepper, onion and garlic powder

Combine Rosemary, mustard, olive oil, garlic, soy sauce, broth in a food processor or blender and process for a few seconds, or until garlic and onion are chopped. (Alternatively, they may be chopped by hand).

Rub mixture over a 6 to 10 pound bone-in lamb roast and refrigerate in a glass oven-proof dish, covered with foil overnight, Turning once.

Next Day:

Before roasting, season roast lightly with salt, pepper, garlic and onion powder.

Roast, uncovered, at 325°F for about 1 1/2 hours or until meat thermometer reads about 160°F (medium done) or to desired doneness. Rest, covered with foil for 10 minutes before slicing.