Grilled Marinated Lamb with Mache and Mint

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1/2 cup extra-virgin olive oil, plus more for grilling

1/4 cup red wine vinegar

4 garlic cloves, chopped

1 tablespoon dried oregano

1 tablespoon fresh oregano

1 tablespoon fresh thyme leaves

1 lemon, juiced

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

1 (3 1/2 pound) boneless leg of lamb, butterflied

1 bunch mache

1 bunch mint, leaves only

2 scallions, sliced thin

Lemony Chickpea Puree, recipe follows

Lemony Chickpea Puree:

1 cup dried chickpeas, soaked overnight

1 bay leaf

Kosher salt and freshly ground black pepper

1/2 cup extra-virgin olive oil, plus more as needed

3 lemons, zested and juiced

2 cloves garlic, finely minced

1 tablespoon finely chopped parsley, for garnish