Mustard-Coated Lamb Roll
|Leg lamb||4 Pound, boned and rolled|
|Dijon style mustard||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Garlic ginger||1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Dried rosemary||1 Teaspoon, crumbled|
|Salad oil||1 Tablespoon|
Place meat on a rack on a roasting pan.
For coating, mix together mustard, soy sauce, garlic salt, ground ginger, rosemary, and salad oil.
Spread over roast, coating completely, and let stand at least 1 hour.
Insert a meat thermometer and roast in a 300° oven until the thermometer registers 150° for pinkish rare meat (about 1 1/2 hours) or 160° for medium well done.
Remove to a platter and carve.