Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    leg of lamb -- (5 to 7 lbs.)
                        -- butterflied
     1/2  cup           burgundy or other dry red
                        - wine
     1/2  cup           vegetable oil
     1/3  cup           fresh ginger root -- grated
     1/4  cup           soy sauce
     1/4  cup           onion -- minced
   2                    garlic cloves -- minced
   1                    lemon -- juice of
   1      tablespoon    + 1 1/2 tsp. honey
   1 1/2  teaspoons     salt
     1/2  teaspoon      pepper
     1/8  teaspoon      ground red pepper
   1      cup           canned beef broth -- diluted

Preparation:

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. From "Gatherings" by The Junior League of Milwaukee, WI. In "America's Best Recipes: A 1989 Hometown Collection"