Decks Biblical Charcoal Grill Gourmet
Bonfire Grilled Marinated Lamb

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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


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


  1. Lamb 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.
  2. Lamb: Remove the lamb from marinade and let stand at room temperature 1 hour before roasting.
  3. Brush the lamb with hoisin sauce.
  4. 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.
  5. 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.
  6. 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: Decks Biblical Charcoal Grill Gourmet on the Sea of Galilee, Tiberias, Israel