Ingredients
4-6 pound leg of lamb
1 clove garlic, slivered
1 small piece ginger root slivered
1/3 cup dijon mustard
1 teaspoon honey
1 clove garlic, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons soy sauce
Preparation
Using an ice pick, punch holes in a lattice pattern over top and sides of lamb. Insert slices of garlic and alternating with ginger slices.
In a small bowl heat mustard with honey, crushed garlic, rosemary and thyme, slowly heating in olive oil until thickened. Beat in soy sauce. Spread over lamb. Let stand 3-4 hours.
Preheat oven to 450 degrees. Place lamb on a rack in pan and roast in oven for 15 minutes. Reduce oven to 350 degrees and contune to roast for 15-17 minutes per pound.
Add beef broth to pan drippings for a lovely sauce.
Meat should be at room temperature before putting in oven
