{"id":3022,"date":"2011-12-04T06:57:07","date_gmt":"2011-12-04T06:57:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3022"},"modified":"2011-12-04T06:57:07","modified_gmt":"2011-12-04T06:57:07","slug":"lammterrine","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/lammterrine\/","title":{"rendered":"Lammterrine"},"content":{"rendered":"

Zutaten<\/strong>
\n1kg Lammhack
\n300 g gr\u00fcner (roher) Speck in Scheiben
\n2 Eier
\n250 g Schalotten
\n3 Knoblauchzehen
\n300 braune Champignons
\n5 – 7 EL Oliven\u00f6l
\n125 gr\u00fcne Oliven (trocken & scharf eingelegte von Dittmanns!)
\n125 schwarze Oliven (trocken griechisch eingelegt)
\n100 g getrocknete Tomaten in \u00d6l
\n100 g Mandeln
\n3 Scheiben Toastbrot
\nSalz, Pfeffer, Thymian, Rosmarin
\n10 schwarze Pfefferk\u00f6rner
\n4 Lorbeerbl\u00e4tter <\/p>\n

Zubereitung<\/strong>
\nSchalotten und Knoblauch pellen und feinhacken; die Champignons putzen und in gr\u00f6\u00dfere St\u00fccke schneiden. Schalotten und Knoblauch in Oliven\u00f6l and\u00fcnsten, dann die Champignos dazu geben und ca. 2 – 3 Minuten mitd\u00fcnsten. Die Mandeln in einer trockenen Pfanne goldbraun r\u00f6sten. Oliven und Tomaten nicht zu fein schneiden. Das Toastbrot in der Moulinette fein zerkr\u00fcmeln.
\nAlle oben vorbereiteten Zutaten mit dem Hackfleich und den Eiern vermischen und mit Salz, Pfeffer, Thymian und Rosmarin kr\u00e4ftig w\u00fcrzen.
\nEine ofenfeste Terrine mit ca. 2 l Inhalt mit dem gr\u00fcnen Speck auslegen; einige Scheiben zur\u00fcckbehalten. Die Hackfleischmasse einf\u00fcllen, die Pfefferk\u00f6rner und die Lorbeerbl\u00e4tter drauflegen und mit den restlichen Speckscheiben bedecken. Den Deckel auf die Form legen.
\nDen Backofen auf 200 C vorheizen. Ein Backblech in den 2. Einschub von unten schieben, darauf einen gro\u00dfen Br\u00e4ter stellen und in den Br\u00e4ter die Terrinenform stellen. Kochendes Wasser in den Br\u00e4ter gie\u00dfen und die Lammterrine ca. 2 h garen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1kg Lammhack 300 g gr\u00fcner (roher) Speck in Scheiben 2 Eier 250 g Schalotten 3 Knoblauchzehen 300 braune Champignons 5 – 7 EL Oliven\u00f6l 125 gr\u00fcne Oliven (trocken & scharf eingelegte von Dittmanns!) 125 schwarze Oliven (trocken griechisch eingelegt) 100 g getrocknete Tomaten in \u00d6l 100 g Mandeln 3 Scheiben Toastbrot Salz, Pfeffer, Thymian, … <\/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":[68],"tags":[766],"class_list":["post-3022","post","type-post","status-publish","format-standard","hentry","category-eintopf","tag-lamm","item-wrap"],"yoast_head":"\nLammterrine<\/title>\n<meta name=\"description\" content=\"- Lammterrine\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/lammterrine\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammterrine\" \/>\n<meta property=\"og:description\" content=\"- Lammterrine\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/04\/lammterrine\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-04T06:57:07+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lammterrine\",\"datePublished\":\"2011-12-04T06:57:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/\"},\"wordCount\":217,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Lamm\"],\"articleSection\":[\"Eintopf\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/\",\"name\":\"Lammterrine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-04T06:57:07+00:00\",\"description\":\"- Lammterrine\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/04\\\/lammterrine\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lammterrine\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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