Grilled Leg of Lamb with Red Wine, Garlic, Mustard and Sage Recipe | Epicurious

Ingredients

• 1 cup dry red wine (such as Zinfandel)
• 3/4 cup chopped shallots (about 3 large)
• 1/2 cup whole grain Dijon mustard
• 1/3 cup plus 1 tablespoon finely chopped fresh sage (about 1/2 ounce) plus sprigs for garnish (optional)
• 1/4 cup olive oil
• 3 garlic cloves, pressed
• 1 7-pound leg of lamb, boned, evenly flattened, outside fat partially trimmed (yields about 5 2/3 pounds)
• 1 cup low-salt beef broth
• 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 2-gallon resealable plastic bag