1/2 cup prepared mustard 2 tablespoons soy sauce 2 tablespoons Gravy Master 1 clove garlic, minced 1/2 teaspoon dried rosemary leaves 1/2 teaspoon ground ginger 2 tablespoons vegetable oil 1 (6 to 7 pounds) spring leg of lamb, boned, butterflied, and trimmed Directions: Put mustard, soy sauce, Gravy Master, garlic, rosemary leaves, ginger and oil into a blender container. Cover and blend until smooth. Grill lamb 4 to 6 inches from hot glowing coals for 30 to 45 minutes, basting frequently with mustard mixture. Turn lamb frequently. (Meat thermometer inserted in center of thickest part of meat should register 130° to 135° F. for medium rare.) Remove from grill and let stand 10 minutes, covered, before carving. Makes 8 to 10 servings.
		2 cups Beaujolais wine 2 tablespoons olive oil 1 tablespoon Gravy Master 1 tablespoon dried rosemary leaves 1 teaspoon dried thyme leaves 1/2 teaspoon ground black pepper 1/8 teaspoon dried sage leaves 2 cloves garlic, sliced Salt 1 (5 to 6 pound) leg of lamb Directions: In a large bowl, combine wine, oil, Gravy Master, rosemary, thyme, black pepper and sage. Insert slivers of garlic in tiny slashes all over leg of lamb. Put lamb in marinade, turning to coat all sides. Cover and chill 24 hours, turning frequently. Remove from marinade and sprinkle with salt. Place, fat side up, on rack in open, shallow roasting pan. Roast at 450° F. for 10 minutes. Reduce oven heat to 325° F.; roast 2 hours for rare (meat thermometer will register at 135° F.); 2 1/2 hours for medium rare (meat thermometer will register at 150° to 155° F.) Baste with some of the marinade several times during roasting. Makes 8 servings.
		1 rack of lamb (about 8 ribs) 2 tablespoons Gravy Master 2 cloves garlic, minced 1/2 teaspoon rosemary, crushed 1/2 teaspoon salt (rock salt if available) Directions: Put lamb on broiler pan. Baste with Gravy Master. Add minced garlic, rosemary (fresh sprig if available) and salt. Place under broiler and broil 5 to 9 minutes for medium-rare or until desired doneness. Serves 2.
		This version of the Greek-style specialty has the same tasty seasonings, but comes in a handy burger shape. For the gyros: 1 lb. ground lamb 1/3 cup crumbled feta cheese 4 tablespoons fine dry bread crumbs 1/4 teaspoon oregano 1 clove garlic, finely chopped Dash of pepper 4 teaspoons Gravy Master Directions: Combine all ingredients and mix well. Shape into 4 oval patties. Place patties on a dish and cover loosely with waxed paper. Cook on HIGH 6 to 8 minutes or until done to your taste, turning patties and rotating dish once during the cooking cycle. To assemble gyro sandwiches, cut 2 large pita rounds in half. Spread the inside of each half with 1 or 2 tablespoons plain yogurt. Fill each half with 1/4 cup shredded lettuce, a few slices of tomato and 1 tablespoon chopped cucumber. Place a cooked patty into the pita half. Garnish with fresh mint, if you like. Makes 4 servings.
		Gravy Master in its unique glass bottle, has been on pantry shelves since 1935.