Directions

• Trim all visible fat from lamb. Place lamb in a large shallow dish; set aside.
• Combine Burgundy and remaining ingredients except broth in container
• of an electric blender; cover and process until smooth. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
• Remove lamb from marinade, reserving marinade.
• Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F. (rare) or 150 F. (medium rare), basting frequently with reserved marinade.
• Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Serve with lamb.