Zinfandel-Braised Leg of Lamb

Zinfandel-Braised Leg of Lamb
Photo by Randy Mayor

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 cup zinfandel or other light red wine
  • 6 garlic cloves, sliced
  • 1 teaspoon whole allspice, crushed
  • 1 tablespoon juniper berries, crushed
  • 1 (2 1/2-pound) boneless leg of lamb
  • 6 cups hot cooked egg noodles (about 4 3/4 cups uncooked pasta)
  • + 5 more ingredients
    • 1 teaspoon freshly ground black pepper, divided
    • 1 teaspoon kosher salt, divided
    • 2 teaspoons olive oil
    • 2 bay leaves
    • 1 teaspoon dried basil

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 lam...

View full recipe at My Recipes

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