From Andrew Telesca

• ¼ Cup Dijon mustard
• 1 Tbsp Maggi or soy sauce
• 1 ½ Tsp Rosemary
• ½ Tsp Ground ginger
• ½ Tsp Sugar
• ½ Tsp Pepper
• 5-7 Lbs Leg of free-range lamb
• 2 Cloves Garlic, sliced

Directions:

Preheat oven to 350°F.

Combine everything except lamb and garlic.

Insert garlic into small cuts you make in the lamb, coat it with the mustard mixture.

Roast until done.