Lamb is a traditional dish on the Easter table. Most often, young lamb or lamb are chosen, so the meat does not require long cooking.
For the sauce, cut the crusts off the bread. Put the crumb in a bowl, pour vinegar and 1.5 cups of cold drinking water, leave for 15 minutes.
Remove green leaves from branches. Crush, peel and chop the garlic along with herbs, put in a blender and beat, gradually adding nuts.
Mix the mass of the blender with the squeezed bread. Gradually, without turning off the motor, pour in the olive oil. Salt and stir. Let the sauce brew for 2-3 hours.
Trim excess fat from the leg of lamb (leave a little) and remove the membranes. Rub the leg with salt and pepper.
Remove the thyme leaves from the sprig. Peel and finely chop the garlic along with thyme, mix with 3 tbsp. l. olive oil and lemon juice, rub the leg with this mixture on all sides. Cover with foil and marinate 2 hours.
Put the marinated leg on a wire rack set in a baking sheet and bake first at 250 ° C for 15 minutes, then at 160 ° C for 50-60 minutes. Transfer to a plate, cover with foil and let rest for 20 minutes. Serve the leg with sauce.