1. Prep the lamb:
Spread the lamb open on a cutting board. Use a small sharp knife to separate the major muscle groups, trimming away excess fat and silverskin. You’ll end up with several smaller pieces of lamb, which will cook more evenly and quickly on the grill.

2. Marinate:
In a large shallow dish or zip-top bag, mix the olive oil, hot honey, vinegar, garlic, rosemary, and red pepper flakes. Add the American lamb pieces, turning to coat thoroughly. Cover and marinate in the fridge for at least 2 hours or up to 12.

Turn occasionally to keep the flavor even.

Bring to room temperature 1 hour before grilling.

3. Grill:
Heat your grill to high (450–500°F).

Remove the lamb from the marinade, letting excess drip off—but don’t wipe off the garlic or herbs. Season generously with salt and black pepper.

Grill, uncovered, turning frequently, until each piece reaches 125–130°F for medium-rare. Timing will vary: 8 minutes for smaller pieces, up to 20–25 minutes for larger ones.

4. Rest + Serve:
Transfer finished pieces to a cutting board, tent loosely with foil, and let rest for 15 minutes. Slice thinly across the grain. Drizzle with a little extra hot honey if desired before serving.