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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 light red wine
• 1 teaspoon dried basil
• 2 bay leaves
• 6 cups hot cooked egg noodles (about 4 3/4 cups uncooked pasta)

Description

Reducing The Wine Before Placing It In The Slow Cooker Gives The Dish A More Rounded Flavor.

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