Zinfandel-Braised Leg of Lamb


Zinfandel-Braised Leg of Lamb

From: Lia Huber
Total Time: 9 Hours


  •  (2 1/2-pound) boneless leg of lamb
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black 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 or other fruity dry red wine 
  • 1 teaspoon dried basil
  • 2 bay leaves
  • 6 cups hot cooked egg noodles (about 4 3/4 cups uncooked pasta)


  1. Unroll lamb; trim fat. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Reroll lamb; secure at 1-inch intervals with 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 an electric slow cooker. Add juniper berries, allspice, and garlic to pan; 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.
  2. Remove lamb from cooker; keep warm. Strain cooking liquid through a sieve into a bowl; discard solids. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper to cooking liquid; stir. Remove twine from lamb, and discard. Break lamb into chunks with 2 forks. Serve lamb and cooking liquid over egg noodles.