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.