Grilled Leg of Lamb

In a wide, shallow dish, stir together vinegar, oil, rosemary, garlic, pepper, sugar, and salt to make a marinade.

Remove netting or string from leg of lamb and lay out flat in dish.

Turn to coat with marinade, then cover dish and refrigerate, turning several times, at least 6 hours or up to 24 hours.

Remove lamb from refrigerator at least 30 minutes before cooking.

If you like, add a handful of wood chips (such as hickory or pecan) to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions.

Place the lamb on the grill, fat-side up, and cook, covered, until a thermometer inserted into the widest part of the meat reads 128°F for medium-rare (the temperature will continue to rise after the lamb is removed from the grill), about 1 hour.

Transfer to a large cutting board to rest for at least 15 minutes before slicing.