Name: Grilled Leg of Lamb with Red Wine, Garlic, Mustard, and Sage
Yield: 12 Servings
Ingredients: 1 cup dry red wine (such as Zinfandel); ¾ cup chopped shallots (about 3 large); ½ cup whole grain Dijon mustard; ⅓ cup plus 1 tablespoon finely chopped fresh sage (about ½ ounce) plus sprigs for garnish (optional); ¼ cup olive oil; 3 garlic cloves, pressed; 1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5⅔ pounds); 1 cup low-salt beef broth; 2 tablespoons (¼ stick) chilled unsalted butter, cut into ½" cubes

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