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servings:

You may want to secure the lamb with metal or wooden skewers that are at least twelve inches long. If you use wooden ones, be sure to soak them in water to prevent them from burning on the grill.

• 1 six-pound leg of lamb, trimmed and butterflied
• 2 lemons, plus more cut into wedges for garnish
• 1/2 cup extra-virgin olive oil
• 1/4 cup roughly chopped fresh oregano, plus more for garnish
• 2 garlic cloves, finely chopped
• Coarse salt and freshly ground pepper
• Grilled red onion slices, for garnish

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