½ c [grainy] Dijon-type prepared mustard
2 T soy sauce
1 clove garlic, mashed [IF clove is quite large I use 1, otherwise 2]
1 t ground rosemary or thyme [I use about 2 t crushed rosemary]
¼ t powdered ginger [I use ½ t]
2 T olive oil [I often omit]
If it is below 130 degrees in one or more places, I return to oven until thermometer registers 135 degrees. Again, I let the lamb sit for 5 minutes before slicing.
Slice and served topped with any extra marinade from the pan.
Top with fresh Rosemary sprigs.