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Mustard-Coated Roast Leg of Lamb

3 garlic cloves, peeled

1/2 cup Dijon mustard

1 tablespoon soy sauce

1/2 teaspoon ground ginger

1 teaspoon dry rosemary

1/4 cup olive or vegetable oil

1 (5 to 7 pound) leg of lamb, trimmed of fat

1. Mince or press 1 clove of the garlic; place in a small bowl and stir in mustard, soy sauce, ginger, rosemary, and oil. Set aside.
2. Place lamb on a rack in a baking pan. Cut remaining 2 garlic cloves into slivers. Cut small slashes in surface of meat and insert garlic slivers. Brush meat with mustard mixture, coating completely. Let stand at room temperature for 1 hour.
3. Roast in a 325*F (160*C) oven until a meat thermometer inserted in the thickest part of meat (not touching bone) registers 135* to 140*F (60*C) for rare, about 1 1/2 hours.
4. Transfer meat to a platter; keep warm.
5. Skim and discard fat from pan juices; reheat juices and pour into a small serving dish.
6. To carve, grasp narrow end of leg (protect your hand with a pot holder) and slice meat, cutting parallel to bone. Offer juices to spoon over individual servings.

Makes 6 to 8 servings.

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