MARINADE:

1 onion, quartered
3 garlic cloves
1 inch peeled fresh gingerroot cube
1/2 jalapeno pepper, or to taste, seeded
1/4 c. soy sauce
1/4 c. honey
2 tbsp. peanut oil

Make marinade: In food processor puree onion, garlic gingerroot, and pepper, scraping down the sides with rubber spatula. Add soy sauce, honey and oil and blend mixture until combined.

Coat lamb on both sides with marinade and enclose in plastic bag. Let lamb marinate, chilled, turning several times if possible, overnight. Alternatively, let lamb marinate at room temperature, turning several times for 3-4 hours.

Prepare outdoor grill. Grill lamb boned side up on very clean rack 2-3 inches above glowing coals, basting several times with marinade for 5-6 minutes on each side, or until seared and charred lightly.

Transfer lamb to shallow roasting pan to warm oven (170-190 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 lamb to carving board, reserving pan juices to serve with the lamb, cut into 1/4 to 1/2 inch slices.