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.
Servings: 4