Grilled Leg of Lamb with Red Wine Garlic Mustard and Sage

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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