{"id":2414,"date":"2011-08-02T06:51:15","date_gmt":"2011-08-02T06:51:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2414"},"modified":"2011-08-02T06:51:15","modified_gmt":"2011-08-02T06:51:15","slug":"arni-lemonato-griechische-lammkeule-mit-zitrone","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/arni-lemonato-griechische-lammkeule-mit-zitrone\/","title":{"rendered":"Arni Lemonato (Griechische Lammkeule mit Zitrone)"},"content":{"rendered":"

Zutaten<\/strong>
\n2\/3 Lammkeule; etwa 2 kg – mit Knochen
\n1 Knoblauchzehen; oder mehr nach Belieben
\n1 Zitronen; Saft
\nSalz
\nSchwarzer Pfeffer; frisch – gemahlen
\n2\/3 TL Oregano; gemahlen
\n1 EL Butter; oder Margarine
\n2\/3 Tasse heisses Wasser<\/p>\n

Zubereitung<\/strong>
\nOfentemperatur: 180 \u00b0C – Garzeit: 2 1\/2 Stunden
\nDie Lammkeule mit einem feuchten Tuch abwischen. Schmale Schlitze in das Fleisch schneiden. Die Knoblauchzehen in Splitter schneiden, und in die Schlitze stecken. Die gesamte Oberfl\u00e4che mit Zitronensaft einreiben und mit Salz und Pfeffer bestreuen. Mit Kr\u00e4utern bestreuen und in eine Bratenpfanne (Fettpfanne) legen. Im Ofen bei mittlerer Hitze 1 Stunde lang schmoren. Das Fett absch\u00f6pfen und heisses Wasser in die Pfanne geben. Die Keule mit Butter bestreichen und wieder in den Ofen schieben. Weitere 1 1\/2 Stunden schmoren, oder so lange, bis das Fleisch nach Geschmack gar ist. W\u00e4hrend des Schmorens wenden, damit die Keule gleichm\u00e4ssig br\u00e4unt. Die Lammkeule vor dem Tranchieren an einem warmen Ort 15 – 20 Minuten ruhen lassen. \u00dcbersch\u00fcssiges Fett vom Bratensaft absch\u00f6pfen, den Bratensaft einkochen, wenn n\u00f6tig, und zum Braten reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2\/3 Lammkeule; etwa 2 kg – mit Knochen 1 Knoblauchzehen; oder mehr nach Belieben 1 Zitronen; Saft Salz Schwarzer Pfeffer; frisch – gemahlen 2\/3 TL Oregano; gemahlen 1 EL Butter; oder Margarine 2\/3 Tasse heisses Wasser Zubereitung Ofentemperatur: 180 \u00b0C – Garzeit: 2 1\/2 Stunden Die Lammkeule mit einem feuchten Tuch abwischen. Schmale Schlitze … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,52],"tags":[228],"class_list":["post-2414","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-lammkeule","item-wrap"],"yoast_head":"\nArni 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