This recipe is from Gary Danko, friend and talented chef at the Ritz-Carlton Hotel in San Francisco, who likes to serve this lamb medium-rare, along with an herb chutney. With it, he slices cucumbers very thin and quickly pickles them in salt and lime juice. This is a terrific dish for a crowd. For best flavor begin marinating the meat two to three days before serving. Make the chutney about 4 hours before serving.