Zinfandel-Braised Leg of Lamb

2½lbs. boneless leg of lamb
1 tsp. salt
1 tsp. white pepper
1 tbsp. flour
2 tsp. olive oil
1 tbsp. juniper berries, crushed
1 tsp. whole allspice, crushed
6 garlic cloves, sliced
1 cup zinfandel or other light red wine
1 tsp. basil
2 bay leaves
6 cups hot cooked egg noodles

Unroll lamb; trim fat. Sprinkle evenly with 1/2 tsp. salt and 1/2 tsp. white
pepper. Reroll lamb; secure at 1" 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 salt and 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.