In a bowl, combine wine, oil, onion, garlic, bay leaf, lemon juice and oregano. Put leg of lamb in a large shallow dish. Pour wine mixture over lamb, turning to coat. Cover and marinate
in the refrigerator for 3 to 4 hours, or overnight, turning occassionally. Remove lamb and reserve marinade. Brush a grill
with olive oil and grill lamb, covered for 20 minutes, basting with marinade occassionally. Turn and grill an additional 20 minutes or until desired doneness is obtained. Transfer cooked lamb to a serving platter and slice
thinly, and season with salt and pepper to taste. Makes 6 to 8 servings.