1In a small bowl, whisk the soy sauce, honey, ginger, and chiles. Pour the marinade in a large plastic zip-top bag. Add the lamb and close the bag, rubbing the marinade into the lamb. Refrigerate for at least 1 hour or up to 8 hours (or even overnight if time allows).
2Heat a grill to high heat. Remove the lamb from the marinade and discard the marinade. Grill the lamb over high heat, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness: 145ºF for medium-rare and 160ºF for medium.
3Remove the meat from the grill. Loosely cover it with foil and let it rest for about 15 minutes.
4While lamb is resting, toss green onions in the olive oil, season with salt and pepper, and grill, turning occasionally, until charred, about 3 minutes.
5Thinly slice the lamb.
6Serve the lamb slices with the charred green onions.
Recipe and image provided by the American Lamb Board