Easter lamb with garlic-nut sauce

Name: Easter lamb with garlic-nut sauce
Total time: 2 h
Yield: 4-6
Ingredients: 1 hind leg of lamb, 1.7–2 kg; 1 sprig thyme; 6 garlic cloves; juice of half a lemon; olive oil; salt, freshly ground black pepper; 200 g white bread; 100 ml white wine vinegar; 5-7 sprigs of mint; 1 sprig thyme; 1 head of young garlic; 100 g of hazelnuts; 200 ml of olive oil

Cookinero 12 November 2022

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.

How to cook Easter lamb with garlic-nut sauce

Step 1

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.

Step 2

Remove green leaves from branches. Crush, peel and chop the garlic along with herbs, put in a blender and beat, gradually adding nuts.

Step 3

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.

Step 4

Trim excess fat from the leg of lamb (leave a little) and remove the membranes. Rub the leg with salt and pepper.

Step 5

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.

Step 6

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.