Grilled Leg of Lamb

18-ounce jar Dijon-style mustard

2 teaspoons crushed rosemary

2 teaspoons fresh ginger root, chopped

1 clove garlic, crushed

3 tablespoons soy sauce

3 tablespoons peanut oil

5- to 7-pound leg of lamb, boned and flattened
In a glass dish large enough to fit lamb, mix mustard, rosemary, ginger, garlic. soy sauce, and oil.

Add lamb. Marinate overnight, turning after 1 hour.

Remove lamb from marinade.

Place on hot grill over gray coals. Cook 10-15 minutes on each side, depending on size of lamb. Part will be well-done, part medium-done and part rare. This can also be broiled. Baste during cooking with marinade. Slice lamb on the diagonal. Serve with assorted vegetables, grilled alongside lamb.

Serves 8.