Italian-Style Barbecued Lamb Breast

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10 garlic cloves

1/2 teaspoon salt

Black pepper to taste

2 to 3 tablespoons chopped fresh rosemary leaves

2 cups dry red wine

1/2 teaspoon cumin

1 piece of lamb breast (about 4 pounds), trimmed but leave a modest covering of fat

3 tablespoons extra virgin olive oil

1 cup beef broth

A few drops balsamic vinegar (optional)

Sprigs of fresh rosemary for garnish

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