Lamb BBQ Mustard Glaze
Using the recipe in Mastering the Art of French Cooking Vol. 1 (p.335) by Julia Child, Steuart made a thick saucey mixture to spread on the small leg of lamb.
Dijon mustard, soy sauce, garlic, rosemary and ground ginger – combine in a bowl and add olive oil slowly until the mixture is the consistency of a thick mayonnaise. Let the mustard mixture sit on the lamb for hours or at least one. Grill on a hot barbecue with the cover on, until the meat is at the internal temperature for the doneness you want – 120 to 165 °F. (120-130 for rare)