Zinfandel-Braised Leg Of Lamb Recipe

Name: Zinfandel-Braised Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (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)

Servings: persons

1 (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.
3
Wine note: With jammy fruit and light tannins, zinfandel makes a great wine for cooking. Choose something you'll relish drinking with the dish, like Francis Coppola Director's Cut Zinfandel 2005 ($22). Bursting with raspberry and cherry flavors, the peppery notes of this wine are a good match for the spicy, herbal qualities of the sauce, while the modest tannins are perfect with leaner red meat. -Jeffery Lindenmuth
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1669

kcal

Calories

Fat

319

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (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, and more.

Yes, Zinfandel-Braised Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zinfandel-Braised Leg Of Lamb

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