Drain juice from lamb into pan; transfer lamb and onions to a platter. Skim fat from pan juices. Add 1/2 cup each regular-strength beef broth and red wine. Scrape browned bits free. Mix 1 tablespoon cornstarch and 2 tablespoons water. mix into juices, and stir over high heat until sauce boils. Serve with lamb and onions; season with salt to taste. Serves 6 to 8. Per serving: 310 cal. (38 percent from fat); 40 g protein; 13 g fat (4.6 g sat.); 7.3 g carbo.; 100 mg sodium, 123 mg chol. lamb 111