{"id":4035,"date":"2012-03-05T19:28:04","date_gmt":"2012-03-05T19:28:04","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4035"},"modified":"2012-03-05T19:28:04","modified_gmt":"2012-03-05T19:28:04","slug":"lamm-mit-gemuse","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lamm-mit-gemuse\/","title":{"rendered":"Lamm mit Gem\u00fcse"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Lammfilet
\nPfeffer
\nSalz
\n1 Eiweiss leicht geschlagen
\n1 EL Maisst\u00e4rke
\n2 EL \u00d6l; eventuell mehr
\n1 gro\u00dfes St\u00fcck Ingwerst\u00fcck; in d\u00fcnnen Scheiben
\n2 Knoblauchzehen; zerdr\u00fcckt
\n2 EL Sojasauce
\n2 Porreestangen; in d\u00fcnnen Scheiben
\n250 g Spinat; gewaschen und kleingeschnitten
\n1 Bun Pak-Choi; in ca. 2,5 cm lange St\u00fccke geschnitten
\n3\/4 Packung TK-Erbsen
\n1 TL Zucker
\n60 ml H\u00fchnerfond
\n1 Spritzer Chilisauce<\/p>\n

Zubereitung<\/strong>
\nDas Lammfleisch quer zur Faser in etwa 2,5 cam breite Streifen schneiden, pfeffern und salzen, kurz in Eiweiss tauchen und in Maisst\u00e4rke w\u00e4lzen. Die H\u00e4lfte des \u00d6ls im Wok oder in einer Pfanne erhitzen, Ingwer, Knoblauch und Sojasauce hineingeben und bei starker Hitze 30 Minuten unter R\u00fchren anbraten. Lammst\u00fccke hinzuf\u00fcgen und 1 Minute bei starker Hitze unter R\u00fchr br\u00e4unen. Temperatur reduzieren und das Ganze in einer abgedeckten Pfanne be mittlerer Hitze 3 Minuten braten.
\nDas restliche \u00d6l erhitzen, den Porree hinzugeben und bei starker Hitze 3 Minuten unter R\u00fchren braten, bis er leicht zusammenf\u00e4llt.
\nSpinat, Pak-Choi und TK-Erbsen hinzugeben und 1 Minute unter R\u00fchren braten. Hitze reduzieren und das Ganze im abgedeckten Wok 2 Minuten garen. Zucker, H\u00fchnerfond und Chilisauce in einer kleinen Sch\u00fcssel verr\u00fchren, danach in Pfanne geben und unterr\u00fchren. Das Lammfleisch dazugeben und unterr\u00fchren; abschliessend das Ganze 2 Minuten garen, bis das Lamm zart ist und das Gem\u00fcse noch Biss hat. Mit Zitronenschalenstreifen garnieren.
\nZubereitungszeit: 25 Minuten<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Lammfilet Pfeffer Salz 1 Eiweiss leicht geschlagen 1 EL Maisst\u00e4rke 2 EL \u00d6l; eventuell mehr 1 gro\u00dfes St\u00fcck Ingwerst\u00fcck; in d\u00fcnnen Scheiben 2 Knoblauchzehen; zerdr\u00fcckt 2 EL Sojasauce 2 Porreestangen; in d\u00fcnnen Scheiben 250 g Spinat; gewaschen und kleingeschnitten 1 Bun Pak-Choi; in ca. 2,5 cm lange St\u00fccke geschnitten 3\/4 Packung TK-Erbsen … <\/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":[],"class_list":["post-4035","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","item-wrap"],"yoast_head":"\nLamm mit Gem\u00fcse<\/title>\n<meta name=\"description\" content=\"- Lamm mit Gem\u00fcse\" \/>\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\/2012\/03\/05\/lamm-mit-gemuse\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lamm mit Gem\u00fcse\" \/>\n<meta property=\"og:description\" content=\"- Lamm mit Gem\u00fcse\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/05\/lamm-mit-gemuse\/\" \/>\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=\"2012-03-05T19:28:04+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\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lamm mit Gem\u00fcse\",\"datePublished\":\"2012-03-05T19:28:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/\"},\"wordCount\":230,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/\",\"name\":\"Lamm mit Gem\u00fcse\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-05T19:28:04+00:00\",\"description\":\"- Lamm mit Gem\u00fcse\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/05\\\/lamm-mit-gemuse\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lamm mit Gem\u00fcse\"}]},{\"@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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