1 jar Grey Poupon mustard
2 tbsp. olive oil
2 tbsp. soy sauce
3 tbsp. minced garlic
1 tsp. ginger powder
1 tsp. rosemary, crush herb to enhance flavor

Mix with wire whisk. Spoon over lamb which has been deboned and fat taken off as much as possible. Marinate overnight. Broil meat until done. Shank half of leg is the best for this.