The Abqaiq Cookbook - 1973
½ cup Dijon-style prepared mustard
1 garlic clove, mashed
1 tsp. ground rosemary or thyme
2 tbsps. Soy sauce
¼ tsp. ginger
2 tbsps. Olive oil
Blend all ingredients except the oil together in a bowl. Beat in the olive oil by droplets to make mayonnaise-like cream. Pain the lamb with the mixture and set it on the rack of the roasting pan. The meat will pick up more flavor if it is coated several hours before roasting. For a 6 pound leg of lamb, roast in a 350 oven 1 to 1 ¼ hours for medium rare; or 1 ¼ to 1 ½ hours for well done. The Dijon-style mustard can be purchased in Al Khobar.
Ida McCloskey