1. Wash the lamb well in cold water, and wipe it dry. Cut a 2.5 cm (1 in) deep lattice pattern into the side above the ribs.
2. Mix the honey with the curry powder, lemon juice and oil, brush the marinade generously over the lamb and marinate the meat for 4 hours in a covered bowl in the refrigerator.
3. About 30 minutes before you are ready to start cooking, light the barbecue and get the charcoal glowing hot. Place the grid about 10 cm (4 in) above the charcoal and leave it to get hot.
4. Thinly peel the pears, cut in half and core them. Place the pears side by side in an ovenproof dish. Melt the butter in a pan, fry the coconut until golden brown and sprinkle it over the pears.
5. Sprinkle with sugar and bake the pears on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for about 20 minutes, until golden brown, then turn off the oven and keep the pears warm at the bottom of the oven.
6. Meanwhile, place the lamb on the hot grid and cook for 25-30 minutes, turning frequently. As the lamb cooks, brush it frequently with the marinade, making sure the lattice is covered generously.
7. Put the lamb on its grid in the warm oven for 15 minutes. This will ensure that the juices are evenly distributed throughout the meat so that it remains juicy after carving. Serve the lamb with the pears.
Serve with: white bread and grilled tomatoes flavoured with rosemary (optional).
If preferred, the lamb can be cooked under an electric grill or in a roasting tin in the oven. To roast, place in a very hot oven (240°C, 475°F, gas 9), cook the lamb for 10 minutes, then reduce the heat to moderately hot (200°C, 400°F, gas 6) and cook for a further 40-60 minute