Grilled ginger lamb

1. Trim all visible fat from lamb.
2. Place lamb in a large shallow dish; set aside.
3. Combine burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
4. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
5. Remove lamb from marinade, reserving marinade.
6. Grilli lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140°F.
7. (rare) or 150°F.
8. (medium rare), basting frequently with reserved marinade.
9. Combine ¾ cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
10. Boil 1 minute.
11. Serve with lamb.