1.Trim fat from lamb. Place lamb in shallow dish; pour over combined juice, wine and garlic. Cover; refrigerate 3 hours or overnight.
2.Drain lamb; discard marinade.
3.Cook lamb on heated oiled barbecue (or grill or grill pan), uncovered, until browned and cooked as desired.
4.Meanwhile, make sun-dried tomato pesto. Blend or process ingredients until combined.
5.Serve lamb with pesto.