Zinfandel-Braised Leg of Lamb (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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