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Pierce lamb here and there with sharp knife and insert garlic cloves in each. Make the mustard sauce by blending mustard, soy sauce, water and spice in a small bowl. Beat in oil. Coat lamb with about 1/2 of the mustard sauce, insert spit through the center of the roast and secure with fork clamps. Set roast over dripping pan. Add a little water to pan to prevent flare ups. After 1 hour of cooking, brush remaining mustard sauce on lamb. When internal temp reaches 145 degrees remove to a hot platter and let rest for 10 minutes. |
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