Zinfandel-Braised Leg of Lamb

Photo: Randy Mayor; Styling: Cindy Barr

Reducing the wine before placing it in the slow cooker gives the dish a more rounded flavor.

Yield: 6 servings (serving size: 3 ounces lamb, 1/4 cup sauce, and 1 cup noodles)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 481
  • Fat: 14.3g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 42.2g
  • Carbohydrate: 43.4g
  • Fiber: 2.4g
  • Cholesterol: 155mg
  • Iron: 5.4mg
  • Sodium: 408mg
  • Calcium: 46mg

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)

Preparation

  1. 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. 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
Note:

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.

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