Zinfandel-Braised Leg Of Lamb (Slow Cooker)

• 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.

lamb, kosher salt, fresh ground pepper, flour, olive oil, juniper berries, whole allspice, garlic, zinfandel, basil, bay leaves, hot cooked egg noodles

Taken from www.food.com/recipe/zinfandel-braised-leg-of-lamb-slow-cooker-369576 (may not work)