Decks’ Bonfire Grilled Marinated Lamb

Ingredients

Lamb Marinade:

• 1 cup finely chopped onions

• 2 tablespoons mined garlic

• 3 tablespoons lemon juice

• 1/2 cup honey

• 3 tablespoons curry powder

• 11/2 teaspoons ground cayenne pepper

• 2 teaspoons dry mustard powder

• 2 teaspoons ground black pepper

• 2 tablespoons salt

• 1 cup water

The Lamb:

• 3 Lamb Racks (8 ribs each ) trimmed and silverskin removed

• 1 cup hoisin sauce

Instructions

To make the marinade, combine all the ingredients in a bowl and mix well.

Place the lamb and marinade in a plastic bag, tie, and place in refrigerator for 48 hours, turning occasionally.

Remove the lamb from marinade and let stand at room temperature 1 hour before roasting. Brush the lamb with hoisin sauce.

Decks Roasting Technique: Skewer the lamb on fairly thick sticks or skewers and place it around a bonfire about 3 to 4 feet from the fire and roast for 4 to 5 hours, turning occasionally. See the photo for the technique.

Smoking Technique: Place the lamb on a grill in a smoker with a separate fire box and smoke at 210 degrees F. for about 6 hours.

Grilling Technique: In a covered grill, place the lamb on the grill over indirect heat. Turn the heat to low and grill for several hours until done–this is a judgment call.