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1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
8 garlic cloves, minced
2 T Dijon mustard
1 tablespoon dried oregano (preferably Greek), crumbled
1T salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers
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