{"id":5379,"date":"2013-10-12T07:59:02","date_gmt":"2013-10-12T07:59:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5379"},"modified":"2013-10-12T07:59:02","modified_gmt":"2013-10-12T07:59:02","slug":"lammkeule-griechisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-griechisch\/","title":{"rendered":"Lammkeule Griechisch"},"content":{"rendered":"

Zutaten<\/strong>
\n1500 g Lammkeule
\n2 Knoblauchzehen
\n2 TL Rosmarin
\n2 TL Basilikum; (1)
\nSalz
\n150 g Kuhmilch-Fetak\u00e4se in \u00d6l im Glas, Abtropfgewicht \u00d6l davon (2) \u00d6l davon (3)
\nPfeffer aus der M\u00fchle
\n2 Fleischtomaten
\n4 Rosmarinzweige
\n20 g Basilikumbl\u00e4tter
\n200 ml Sahne
\n2 EL Mehl
\n1 Tasse Wasser (4)<\/p>\n

Zubereitung<\/strong>
\nIn die Lammkeule eine \u00d6ffnung schneiden. Knoblauch sch\u00e4len, hacken und mit einer Gabel zerdr\u00fccken. Basilikum (1), Rosmarin und Knoblauch vermischen und in die \u00d6ffnung geben.
\nFeta-W\u00fcrfel in ein Sieb gie\u00dfen, \u00d6l auffangen. \u00d6l (2) mit Salz und Pfeffer verr\u00fchren und die Keule von allen Seiten damit bestreichen.
\nBackofen auf 225 bis 250 Grad vorheizen. Lammkeule in hei\u00dfem \u00d6l (3) 5 bis 10 Minuten im Br\u00e4ter rundum kr\u00e4ftig anbraten und dann auf die mittlere Einschubleiste des Backofens schieben.
\nWasser (4) zugie\u00dfen und das Fleisch ca. 2 Stunden braten lassen, dabei gelegentlich mit dem Bratsaft \u00fcbergie\u00dfen.
\nDie Tomaten halbieren, salzen und mit einem Rosmarinzweig belegen. Basilikumbl\u00e4tter in etwas Wasser und Sahne mit dem P\u00fcrierstab zerkleinern. Bratenfond mit Wasser und Basilikum-Sahne-So\u00dfe auff\u00fcllen, mit anger\u00fchrtem Mehl binden und mit Salz und Pfeffer abschmecken.
\n Zum Schluss die Rosmarin-Tomaten und Fetaw\u00fcrfel in den Br\u00e4ter geben und 15 Minuten \u00fcberbacken.
\n Dazu passt gr\u00fcner Salat.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1500 g Lammkeule 2 Knoblauchzehen 2 TL Rosmarin 2 TL Basilikum; (1) Salz 150 g Kuhmilch-Fetak\u00e4se in \u00d6l im Glas, Abtropfgewicht \u00d6l davon (2) \u00d6l davon (3) Pfeffer aus der M\u00fchle 2 Fleischtomaten 4 Rosmarinzweige 20 g Basilikumbl\u00e4tter 200 ml Sahne 2 EL Mehl 1 Tasse Wasser (4) Zubereitung In die Lammkeule eine \u00d6ffnung … <\/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],"class_list":["post-5379","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-keule","item-wrap"],"yoast_head":"\nLammkeule Griechisch<\/title>\n<meta name=\"description\" content=\"- Lammkeule Griechisch\" \/>\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\/2013\/10\/12\/lammkeule-griechisch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lammkeule Griechisch\" \/>\n<meta property=\"og:description\" content=\"- Lammkeule Griechisch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-griechisch\/\" \/>\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=\"2013-10-12T07:59:02+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\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Lammkeule Griechisch\",\"datePublished\":\"2013-10-12T07:59:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/\"},\"wordCount\":195,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Keule\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/\",\"name\":\"Lammkeule Griechisch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-10-12T07:59:02+00:00\",\"description\":\"- Lammkeule Griechisch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/10\\\/12\\\/lammkeule-griechisch\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lammkeule Griechisch\"}]},{\"@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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