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1
For the marinade:.
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Combine oil, vinegar, wine, broth, undrained chili peppers, mustard, Italian seasoning, and garlic in a small mixing bowl; mix well.
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3
Remove the fell (it's that really thin kind of pinkish red layer, from the outer surface of the lamb).
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4
Trim all fat from the lamb.
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5
Place lamb in a large, heavy plastic bag set in a deep bowl.
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6
Pour marinade over meat in bag, turning to coat all sides.
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7
Marinate in the refrigerator for 8 hours or overnight, turning once.
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8
Remove lamb from marinade, reserving 1/2 cup of the marinade for the basting sauce.
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9
For the basting sauce:.
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10
Stir together the reserved marinade, tomato sauce and honey.
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11
In a covered grill, arrange medium coals around a drip pan.
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12
Test for medium-slow heat above the pan.
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13
Insert a meat thermometer into the lamb.
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14
Place the lamb, fat side up on the grill rack over the drip pan but not over the coals.
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15
Cover and grill for 40 to 60 minutes or until thermometer registers 140.
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16
During the last 10 minutes of grilling, brush frequently with the basting sauce.
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17
Remove meat from grill.
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Cover meat loosely with foil and let stand about 15 minutes.
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19
The meat thermometer will rise to about 145 for medium-rare.
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20
Heat any remaining basting sauce to a full boil in a small saucepan.
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Cook for 1 minute.
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22
Pass at the table.
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23
*Have your butcher bone your lamb.
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24
They are mostly very nice about it.
