Cantonese Leg of Lamb

Marinade: Stir together the honey, water, tomato/soy sauce, molasses, salt and pepper in a non metalic dish. The lamb: Add the lamb to the marinade making sure both sides are well coted. Cover the dish and refrigerate several hours, turning lamb occasionally. When ready to grill: Setting the marinade aside, place the lamb on a non-stick grill over hot coals. Cover and cook 25 - 35 minutes, or until the meat thermometer registers 150 degrees F for medium-rare or 160 F for medium, turning lamb every 5 minutes basting with the leftover marinade for the last 15 minutes of cooking time. Allow lamb to sit before carving into thin slices.
	1/4 cup unpasteurized honey
	1/4 cup spring water
	2 tbs ea tomato/soy sauce
	1 ts molasses
	salt / pepper
	1 leg of lamb (visible fat removed)