Basting Sauce for Spit-Roasted Leg of Lamb

Preparation info
  • About

    1¼ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup olive oil
  • ½ cup red wine
  • 1 bay leaf, cru

Method

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