1/2 c. Dijon mustard
1 tbsp. soy sauce
1 clove garlic, minced
1/2 inch slice ginger root, minced
1 tsp. crushed dried rosemary
1/4 c. olive oil
6 1/2 lbs. boned leg of lamb roast

Preheat oven to 325 degrees. Combine mustard, soy sauce, garlic, ginger and rosemary. Gradually whisk in olive oil. Brush on lamb leg and marinate. Let stand at room temperature 2 or 3 hours. If there is remaining glaze, baste on lamb while roasting. Roast until done to taste. Serves 8.