Korean Leg of Lamb

6 green onions, minced
2 tablespoons minced fresh ginger root
2 chile peppers, seeded and minced
1/2 cup soy sauce
1/4 cup plus 2 tablespoons honey
1/4 cup sesame oil
1/4 cup sesame seeds, toasted
3 cloves garlic, minced
freshly ground pepper
4 to 6 pound leg of lamb, butterflied

Combine green onions, ginger root, chile peppers, soy sauce, honey, sesame oil, sesame seeds, garlic and pepper to taste in a large glass baking dish. Add lamb and marinate in refrigerator at least 6 hours, preferably overnight, turning several times. Remove lamb from marinade. Grill over medium fire 8 to 10 minutes per side, or until cooked to taste. Medium rare lamb will register 130F on an instant read meat thermometer. Medium is 140F. Serves 6 to 8.