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Combine oil,
lemon juice, garlic, oregano, salt, and
pepper in sealable plastic bag. Add lamb and
seal bag, pressing out air. Turn bag to coat
lamb, then put bag in a shallow baking pan
and marinate, chilled, turning bag over
occasionally, at least 8 hours.
Bring lamb to
room temperature, about 1 hour, before
grilling.
Prepare grill
for cooking over direct heat with medium-hot
charcoal (moderate heat for gas)
Remove lamb
from marinade (discard marinade) and run 3
or 4 skewers lengthwise through lamb about 2
inches apart. Grill on a lightly oiled grill
rack, covered only if using gas grill,
turning over occasionally and, if necessary,
moving around on grill to avoid flare-ups,
until thermometer registers 125 to 128°F, 8
to
14 minutes total for medium-rare.
Transfer lamb
to a cutting board and remove skewers. Let
lamb stand, loosely covered with foil, 20
minutes. (Internal temperature will rise to
135°F while meat stands.) Cut across the
grain into slices.
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