Note: This recipe requires advance preparation.
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
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.