{"id":4138,"date":"2012-03-12T04:29:44","date_gmt":"2012-03-12T04:29:44","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4138"},"modified":"2012-03-12T04:29:44","modified_gmt":"2012-03-12T04:29:44","slug":"provenzalische-lammkeule","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/12\/provenzalische-lammkeule\/","title":{"rendered":"Provenzalische Lammkeule"},"content":{"rendered":"

Zutaten<\/strong>
\n10 kg Lammkeule
\n8 Knoblauchknollen
\n4 EL Kr\u00e4uter der Provence
\n2 Bund Thymian
\n8 Zweige Rosmarin
\n8 Bund Suppengr\u00fcn
\n4 Flaschen Rotwein; (7\/10)
\n4 kg Fleischtomaten
\nSalz
\nPfeffer a.d.M.
\nWeissbrotscheiben<\/p>\n

Zubereitung<\/strong>
\nDie Knoblauchknollen (es sind wirklich Knollen und nicht Zehen gemeint) kurz mit kochendem Wasser \u00fcberbr\u00fchen. Die Lammkeule mit Salz, Pfeffer und den Kr\u00e4utern der Provence einreiben. Etwas Oliven\u00f6l in einem Br\u00e4ter erhitzen. Die Lammkeule und das kleingeschnittene Suppengr\u00fcn anbraten. Knoblauchknollen, frische Kr\u00e4uter und ein Glas Wein dazugeben. Ins 175\u00b0C heisse Rohr schieben. Zweieinhalb Stunden braten. Nach und nach den restlichen Rotwein dazugiessen.
\nDie Tomaten sch\u00e4len, den Stielansatz entfernen, die Kerne herausdr\u00fccken und in den Br\u00e4ter legen. Salzen. Das Ganze noch 30 Minuten braten. Lammkeule mit Tomaten anrichten. Den Bratensaft durch ein Sieb giessen und extra zum Lamm reichen. Die Knoblauchzehen aus den H\u00e4utchen dr\u00fccken und auf Weissbrot streichen. Salzen und zum Fleisch reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 10 kg Lammkeule 8 Knoblauchknollen 4 EL Kr\u00e4uter der Provence 2 Bund Thymian 8 Zweige Rosmarin 8 Bund Suppengr\u00fcn 4 Flaschen Rotwein; (7\/10) 4 kg Fleischtomaten Salz Pfeffer a.d.M. Weissbrotscheiben Zubereitung Die Knoblauchknollen (es sind wirklich Knollen und nicht Zehen gemeint) kurz mit kochendem Wasser \u00fcberbr\u00fchen. Die Lammkeule mit Salz, Pfeffer und den Kr\u00e4utern … <\/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":[210,571],"class_list":["post-4138","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-keule","tag-knoblauch","item-wrap"],"yoast_head":"\nProvenzalische 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