Trim all visible fat from lamb. Place lamb in a large shallow dish;
Combine Burgundy and remaining ingredients except broth in
of an electric blender; cover and process until smooth. Pour marinade
over lamb; cover and marinate in refrigerator for 8 hours, turning
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.
1 leg of lamb (5 to 7 lbs.) -butterflied
1/2 c burgundy (or other dry red) wine
1/2 c vegetable oil
1/3 c fresh ginger root,grated
1/4 c soy sauce
1/4 c onion,minced
2 garlic cloves,minced
juice of 1 lemon
1 T + 1 1/2 tsp. honey
1 1/2 t salt
1/2 t pepper
1/8 t red pepper,Ground
1 c canned beef broth,diluted