INGREDIENTS

INSTRUCTIONS

Make the marinade: In a food processor puree the onion, the garlic,
the gingerroot, and the pepper, scraping down the sides with a rubber
spatula, add the soy sauce, the honey, and the oil, and blend the
mixture until it is just combined.  Coat the lamb on both sides with
the marinade and enclose it in a  plastic bag. Let the lamb marinate,
chilled, turning it several times  if possible, overnight.
Alternatively, let the lamb marinate at room  temperature, turning it
several times, for 3 to 4 hours.  Grill the lamb boned side up on a
very clean rack 2 to 3 inches above  glowing coals, basting it several
times with the marinade for 5 to 6  minutes on each side, or until it
is seared and charred lightly.  Transfer the lamb in a shallow roasting
pan to a war oven (170 to 190  degrees) for at least 30 minutes and up
to 1 hour. (The lamb will  continue to cook as it rests in the warm
oven; at serving time a meat  thermometer should register about 130
degrees for medium-rare meat.)  Transfer the lamb to a carving board,
and cut it into 1/4 inch  slices. Arrange the slices on a heated
platter, nap them with some of  the remaining pan juices.  Yield: 6-8
servings  Converted by MC_Buster.  Recipe by: COOKING LIVE  SHOW
#CL9170  Converted by MM_Buster v2.0l.

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