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1
Using the tip of a paring knife, make 1-inch deep incisions all over the lamb, spacing them 1 inch apart.
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2
Insert the slivered ginger in half of the incisions and the sliced garlic in the other half.
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3
Spread the lamb in a shallow glass or ceramic baking dish.
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4
In a blender, combine the chopped ginger and garlic with the scallion whites and lemon zest and chop.
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5
Add the ginger beer, pineapple juice, soy sauce, sesame oil, lemon juice and pepper and puree.
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6
Pour the marinade over the lamb and refrigerate for at least 4 hours or overnight, turning twice.
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7
Light a grill.
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8
Transfer the lamb to a platter.
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9
Strain the marinade into a medium saucepan and boil over high heat until reduced to 1/2 cup, about 10 minutes.
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10
Remove the glaze from the heat.
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11
Lightly brush the grate with vegetable oil.
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12
Grill the lamb over a medium-hot fire for 8 to 10 minutes per side for medium rare and 10 to 12 minutes per side for medium.
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13
During the last 3 minutes of cooking, baste both sides of the lamb with the glaze.
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14
Transfer the lamb to a cutting board; let stand for 3 minutes.
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15
Slice thinly on the diagonal and arrange on a platter.
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16
Drizzle the lamb with the remaining glaze, sprinkle with the scallion greens and serve.
