Combine the garlic, Dijon mustard, soy sauce,
rosemary, ginger and olive oil in a small bowl
Add lamb and turn to coat with marinade
Cover and chill at least 6 hours or up to 1 day
turning meat over several times.
Rotate the lamb on the spit rods for 1 hour 15
to 1 hour 30 minutes or until the internal
temperature reaches 135 to 140 degrees for
medium on the instant thermometer, basting
several times during the last 10 minutes
