Zinfandel-Braised Leg of Lamb (Slow Cooker)
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.
4
People talking
INGREDIENTS
Nutrition- 2 1⁄2
- 1
- 1
- 1tablespoon all-purpose flour
- 2teaspoons olive oil
- 1tablespoon juniper berries, crushed
- 1
- 6
- 1cup zinfandel
- 1teaspoon dried basil
- 6cups hot cooked egg noodles (about 4-3/4 cups uncooked pasta)
Advertisement
DIRECTIONS
- 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.
Advertisement