Ingredients
1 boneless leg of lamb (4 to 5 pounds)1 cup Dijon mustard1/2 cup soy sauce2 tablespoons olive oil1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon ground ginger1 garlic clove, minced
Preparation
Cut leg of lamb horizontally from one long side to within 1 in. of opposite side. Open meat so it lies flat; trim and discard fat. Place lamb in a shallow dish. In a small bowl, whisk the mustard, soy sauce, oil and seasonings. Pour 1 cup of marinade over lamb and turn to coat; cover and refrigerate overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan.
Place lamb over drip pan and grill, covered, over medium-low heat for 1-1/2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing. Warm reserved mustard sauce; serve with lamb.
