Basting Sauce for Spit-Roasted Leg of Lamb

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Preparation info

  • About

    1¼ cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup olive oil
  • ½ cup red wine
  • 1 bay leaf, crushed
  • ¼ teaspoon dried thyme or 1 fresh thyme sprig
  • 1 teaspoon chopped fresh rosemary or ½ teaspoon dried rosemary
  • 8 juniper berries, crushed (optional)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon grated nutmeg
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper

Method

Combine all the ingredients in a saucepan, bring to a boil, and remove from the heat. Use to baste leg of lamb.

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