Decks Biblical Charcoal Grill Gourmet
Bonfire Grilled Marinated Lamb

Yield: 6 servings

Ingredients

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

Lamb

• 3 lamb racks (8 ribs each) trimmed and silver skin removed
• 1 cup hoisin sauce

Instructions

Lamb Marinade

1. 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.

Lamb

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

Decks Roasting Technique

1. 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.

Smoking Technique

1. 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

1. 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.

Attribution

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