6 lb Leg of Lamb 1/2 cup Dijon mustard 2 tablespoons Soy sauce 1 Clove Garlic 1 teaspoon Fresh rosemary 1/4 teaspoon Powdered ginger 2 tablespoons Olive Oil 1 Carrot 1 Onion 1 teaspoon Sea Salt 1 teaspoon Black Pepper 1 cup Beef stock
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