Zinfandel-Braised Leg Of Lamb (Slow Cooker) Recipe

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

Servings: persons

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)

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.

2429

kcal

Calories

Fat

319

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 1/2 lbs boneless leg of lamb, 1 teaspoon kosher salt, divided, 1 teaspoon fresh ground pepper, divided, 1 tablespoon all-purpose flour, and more.

Yes, Zinfandel-Braised Leg Of Lamb (Slow Cooker) 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.

That's it — enjoy your meal!

Zinfandel-Braised Leg Of Lamb (Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions