Basting Sauce for Spit-Roasted Leg of Lamb

Basting Sauce for Spit-Roasted Leg of Lamb

(About 1-1/4 cups)

1/2 cup olive oil
1/2 cup red wine
8 juniper berries, crushed (optional)
1 bay leaf, crushed
1 tsp sugar
1 tsp chopped rosemary, or 1/2 tsp dried
1/4 tsp ground ginger
1/4 tsp cayenne
1/4 tsp grated nutmeg
1 thyme sprig, or 1/4 tsp dried
Salt and freshly ground pepper to taste

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

*The New York Times Cookbook