1: Blend together pears, garlic, onion, scallions, orange juice, white rice vinegar, sesame oil, sugar, and soy sauce.
2: Pour 3/4 of the marinade over the lamb and transfer it into the fridge for 24 hours. Reserve the remaining marinade for basting.
3: Remove the lamb from the fridge and temper at room temperature for 1 hour.
4: Preheat the barbeque to 350°F. Lay the lamb in the center and grill for 1 hour or until the internal temperature reaches 125°F, flipping halfway and basting every 15 minutes.
5: Cover the lamb with tin foil and let it rest for 30 minutes before carving.
6: To make the chimichurri, combine scallions, cilantro, chili flakes, salt, rice vinegar, sesame oil, vegetable oil, lime zest and juice, and sesame seeds.
