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 60ºC . (rare) or 70ºC . (medium rare), basting frequently with reserved marinade. Combine 0.75 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. From _Gatherings_ by The Junior League of Milwaukee, WI. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 190-191. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.