(1 of 2) @Linda, I use a baste that forms a crust on the lamb that I has resulted in lamb converts. 1/3 C each butter and Dijon mustard, 1 Tbs each chopped fresh parsley and rosemary, 2 cloves minced garlic. In a saucepan, stir on low heat until blended and aromatic. reserve half to serve as sauce.