Marinated Leg of Lamb
 
 1/2 cup of olive oil
 1 teaspoon of soy sauce
 2 cloves garlic, chopped
 2 tablespoons of honey
 1/4 cup of Dijon mustard
 1 teaspoon of ground rosemary
 1/4 teaspoon of fresh ginger, chopped
 Fresh ground pepper
 6 pounds of leg of lamb (butter-flied by butcher)

Trim fat off of lamb. Mix all ingredients together. Marinate lamb overnight. Prior to broiling, let meat stand at room temperature for 1 1/2 hours. Preheat broiler. Either broil in oven at high heat for about 10 to 15 minutes each side or barbeque each side on grill. (Time required depends on thickness of the meat and the degree of rareness desired.) Let lamb stand for 5 minutes before serving. Carve thinly against the grain. Serves 8.