Place the milk, vegetable stock, olive oil, salt, pepper and polenta in a sauce pot. Bring to a boil while stirring constantly. Lower the heat to a slow boil and cook while stirring until the polenta thickens, about 10 minutes. Remove from the heat and add the butter and oregano. Stir until well incorporated and pour into a non-reactive 8” x 12” baking pan. Spread evenly and let cool until firm. Cut into 8 rectangles and then cut the rectangles in half to form triangles. Heat a griddle over high heat until drops of water sizzle on the surface. Brush with olive oil and place the triangles on. Cook for about 3 minutes on each side or until nicely browned. Arrange on a platter and keep warm until ready to serve.

Place all ingredients in a non-reactive* bowl and toss together until well incorporated. Set aside until ready to serve.

Place all marinade ingredients in a blender and puree until smooth. Place lamb in a Pyrex baking dish and pour the marinade over. Flip the lamb a few times to be sure that it is well coated. Cover with plastic and place in the refrigerator. Flip the lamb in platter every 2 hours and leave overnight.

Prepare a charcoal grill* for indirect cooking. Place all the coals on one side of the grill with a pan of water on the other side. Remove the lamb from the marinade and towel dry. Reserve the marinade. Lightly oil the grate over the coals and place the lamb on the grill directly over the coals. Brown on each side for 5 to 6 minutes on each side. Then move the lamb to the side of the grill opposite of the coals. Brush the lamb with the marinade. Place the cover on the grill with the open vent over the lamb. Cook for 20 to 40 minutes to desired doneness, basting every 10 minutes. An internal temperature of 125 degrees will give you a medium-rare product. Once cooked, remove from the grill and place on a carving board. Let rest for 15 minutes before slicing. Arrange the slices on a platter and use the juices from the carving board and platter as a sauce.