In a food processor puree the onion, garlic, gingerroot and pepper( I add tabasco sauce instead of hot pepper). Scrape down the sides with a spatula. Add the soya sauce, honey and oil and blend until the mixture is just combined. Coat the lamb on both sides and enclose it in a Ziplok bag. Let the lamb marinate, chilled, turning it several times overnight or 2 days, if possible.Alternatively, let it marinate at room temperature, turning several times, for 4 hours.

Just before grilling (or barbecuing), pat dry. Place lamb on grill 5" form hot coals. Cook about 45 minutes, basting frequently with marinade and turning lamb over occasionaly until meat thermometer inserted in thickest part registers 140F for rare,170F for well done. Makes 8 servings.

In winter;after marination,pat meat dry.Heat fry pan to 375F.Add 2 tbsp.sweet butter and brown meat for 2 to 3min. each on both sides.Place meat on a rack in roasting pan.Pour 1cup white wine in fry pan and stir;pour this liquid over meat in pan and bake for 1hr. to 1 1/4 hrs.at 300F,basting several times with reserved marinade.When done,remove meat to carving board and reserve liquid from roast pan.Cool liquid;remove fat from liquid.Reheat and pour over carved meat just before serving.