We are doing a rotisserie boneless leg of lamb ( on the grill) tomorrow night. The seasoning is oregano & lemon & salt/pepper. What am I putting w/ it?? I want to go red but the lemon makes me wonder if it is a mistake? Can I go Bordeaux??

A good Chianti Riserva would handle the acidity of the lemon, though after you're finished grilling, the lemon will just be more a distant flavour than an acidic sensation.

Northern Rhone Syrah, maybe Crozes-Hermitage, would probably work well also.

I'd do an extracted Pinot Noir (a Loring or something from Sta. Rita Hills).

I'd consider a Syrah also. It should be on the softer side though like not Aussie.