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.
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.
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
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Delicious! I added a little beef broth to the shredded lamb at the end to make it jucier, but otherwise it was just perfect. I'm sure it's better with lamb, but I may try the recipe with beef some time to cut back on cost. I served the lamb over egg noodles (I think it would be good over mashed potatoes, too) with roasted broccoli on the side.