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Zinfandel-Braised Leg Of Lamb


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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)

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