Grilled Leg of Lamb With Lemon-Garlic Marinade

Combine ½ cup extra-virgin olive oil, ¼ cup freshly squeezed lemon juice, 4 garlic cloves, finely chopped, 1 Tbsp. dried oregano, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in sealable plastic bag. Add 1 (4½–5 lb.) butterflied boneless leg of lamb, trimmed of fat, and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag occasionally, at least 8 hours and up to 24.

Remove lamb from refrigerator about 1 hour before grilling. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

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 125–128°F, 8–14 minutes total for medium-rare, or to your desired doneness.

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.)

Grill extra lemons, halved, cut side down, over direct heat until lightly charred and juices start to caramelize about 4 minutes.

Cut lamb across the grain into slices and serve with grilled lemons for squeezing. Do ahead: Lamb can be marinated up to 24 hours ahead; keep chilled.