1 (5.5 pound) lamb roast
1 1/2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon onion spice
1/4 teaspoon ground cardamom
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon salt
In a small mixing bowl, mix mustard, Worcestershire, ground black pepper, oregano, basil and onion spices. Cover and refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).