{"id":4657,"date":"2012-11-25T10:17:09","date_gmt":"2012-11-25T10:17:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4657"},"modified":"2012-11-25T10:17:09","modified_gmt":"2012-11-25T10:17:09","slug":"lammeintopf-a-la-marseillaise","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/lammeintopf-a-la-marseillaise\/","title":{"rendered":"Lammeintopf a la marseillaise"},"content":{"rendered":"

Zutaten<\/strong>
\n8 Lammkoteletten
\n4 Chops; (*)
\n4 EL \u00d6l oder Bratbutter
\nPfeffer
\nSalz
\n3 Zwiebeln; in dicke Streifen
\n2 Lauch; in dicke R\u00e4dli
\n3 dl Bouillon
\n1 Priese Majoran
\n1 Priese Thymian
\n2 Knoblauchzehen; gehackt
\n6 Kartoffeln; gesch\u00e4lt, in – 5 mm Scheiben<\/p>\n

Zubereitung<\/strong>
\n(*) Chops werden aus dem entbeinten Kotelettenst\u00fcck geschnitten und zu runden Pl\u00e4tzli gebunden.
\n\u00d6l in der Bratpfanne heiss werden lassen, Fleisch beidseitig kurz anbraten. Fleisch w\u00fcrzen, herausnehmen, restliches Bratfett in ein feuerfestes Geschirr umgiessen.
\nZwiebeln und Lauch in den Brattopf geben, Fleisch darauf verteilen und Bouillon dazu giessen. Majoran und Thymian dar\u00fcberstreuen, sowie den gehackten Knoblauch. Brattopf zudecken und in den auf 220 \u00b0C vorgeheizten Ofen schieben. Fl\u00fcssigkeit aufkochen lassen, dann die Hitze auf 180 Grad reduzieren, 10 Minuten weiterkochen lassen.
\nKartoffeln salzen, \u00fcber das Fleisch verteilen, zudecken und etwa 35 bis 40 Minuten schmoren lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 Lammkoteletten 4 Chops; (*) 4 EL \u00d6l oder Bratbutter Pfeffer Salz 3 Zwiebeln; in dicke Streifen 2 Lauch; in dicke R\u00e4dli 3 dl Bouillon 1 Priese Majoran 1 Priese Thymian 2 Knoblauchzehen; gehackt 6 Kartoffeln; gesch\u00e4lt, in – 5 mm Scheiben Zubereitung (*) Chops werden aus dem entbeinten Kotelettenst\u00fcck geschnitten und zu runden … <\/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":[1,68,6,52],"tags":[769,766],"class_list":["post-4657","post","type-post","status-publish","format-standard","hentry","category-allgemein","category-eintopf","category-hauptgerichte","category-lamm","tag-eintopf","tag-lamm","item-wrap"],"yoast_head":"\nLammeintopf a la marseillaise<\/title>\n<meta name=\"description\" content=\"- Lammeintopf a la marseillaise\" \/>\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\/11\/25\/lammeintopf-a-la-marseillaise\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammeintopf a la marseillaise\" \/>\n<meta property=\"og:description\" content=\"- Lammeintopf a la marseillaise\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/lammeintopf-a-la-marseillaise\/\" \/>\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\" 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