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 Recipe by: COOKING LIVE SHOW #CL9170
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|Serving Size: 1 Serving (1792g)|
|Recipe Makes: 1|
|Calories from Fat: 2654 (66%)|
|Amt Per Serving||% DV|
|Total Fat 294.9g||393 %|
|Saturated Fat 121.1g||606 %|
|Monounsaturated Fat 122.3g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 1081.9mg||333 %|
|Sodium 1891.5mg||65 %|
|Potassium 4185.4mg||110 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 47.4g|
|Protein 284.8g||407 %|
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Calories per serving: 4046
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