Spring Lamb with Mustard
1/2 cup prepared mustard
2 tablespoons soy sauce
2 tablespoons Gravy Master
1 clove garlic, minced
1/2 teaspoon dried rosemary leaves
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
1 (6 to 7 pounds) spring leg of lamb, boned, butterflied, and trimmed
Put mustard, soy sauce, Gravy Master, garlic, rosemary leaves, ginger and oil into a blender container. Cover and blend until smooth.
Grill lamb 4 to 6 inches from hot glowing coals for 30 to 45 minutes, basting frequently with mustard mixture. Turn lamb frequently. (Meat thermometer inserted in center of thickest part of meat should register 130 [degree symbol] to 135 [degree symbol] F. for medium rare.)
Remove from grill and let stand 10 minutes, covered, before carving. Makes 8 to 10 servings.