Decks� Bonfire Grilled Marinated Lamb

Lamb Marinade:

1 cup finely chopped onions
2 tablespoons mined garlic
3 tablespoons lemon juice
1/2 cup honey
3 tablespoons curry powder
1 1/2 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

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.

Yield: 6 servings

Source of Recipe: Decks Biblical Charcoal Grill Gourmet on the Sea of Galilee, Tiberias, Israel