Gigot a la Moutarde (Roast Lamb with Mustard stuff)

Ingredients

Blend the mustard, soy sauce, garlic, herbs, and ginger together in a bowl. Beat in the olive oil by droplets to make a mayonnaise like cream. Paint 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. Roast in a 350° oven, for 1 to 1.25 hours, for medium rare; or 1.25 to 1.5 hours for well done.
140° to 150° internal temperature is medium rare; figure 14' per pound if meat is cold; 10'- 12' if meat is room temperature. I like to let the meat soak up flavor over night in the refrigerator. If you can poke holes in the leg to let the sauce get inside the meat, it helps a lot too. It is important to make sure the oven is up to temperature because an under-done leg of lamb isn't all that much fun. The lamb actually tastes better when it cooks, it picks up flavor. If there are people who like rare meat, there will be some, you can count on it. Don't forget to take off all the fat on the meat. Don't forget to tell about carving.