Zinfandel-Braised Leg of Lamb (Slow Cooker) Recipe #369576
This is a real change of pace for lamb and for the slow cooker! By reducing the wine before placing it in the slow cooker, you give the dish a more rounded flavor.
by JackieOhNo!
½ day | 15 min prep
SERVES 6
- 2 1/2 lbs boneless leg of lamb
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground pepper, divided
- 1 tablespoon all-purpose flour
- 2 teaspoons olive oil
- 1 tablespoon juniper berries, crushed
- 1 teaspoon whole allspice, crushed
- 6 garlic cloves, sliced
- 1 cup zinfandel
- 1 teaspoon dried basil
- 2 bay leaves
- 6 cups hot cooked egg noodles (about 4-3/4 cups uncooked pasta)
- Unroll lamb; trim fat. Sprinkle evenly with1/2 t. salt and 1/2 t. pepper. Reroll lamb; secure at 1-inch intervals with kitchen twine. Sprinkle evenly with flour.
- Heat oil in a nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, turning to brown on all sides. Place lamb in electric slow cooker.
- Add juniper berries, allspice, and garlic to skillet; cook over medium heat 2 minutes or until garlic is lightly browned. Add wine to pan, scraping pan to loosen browned bits; cook until reduced to 1/2 cup (about 3 minutes). Scrape wine mixture into cooker; add basil and bay leaves. Cover and cook on LOW 8 hours or until lamb is tender.
- Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a small bowl; discard solics. Add remaining 1/2 t. salt and remaining 1/2 t. pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb with cooking liquid over egg noodles.
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5 stars