{"id":5381,"date":"2013-10-12T08:17:02","date_gmt":"2013-10-12T08:17:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5381"},"modified":"2013-10-12T08:17:02","modified_gmt":"2013-10-12T08:17:02","slug":"lammkeule-mit-joghurtkruste-und-aprikosen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-mit-joghurtkruste-und-aprikosen\/","title":{"rendered":"Lammkeule mit Joghurtkruste und Aprikosen"},"content":{"rendered":"

Zutaten<\/strong>
\n2\/3 Lammkeule; je ca. 2 kg
\nSalz
\n0.16 l Wasser, heiss
\n133 g Sahnejoghurt
\n1 TL Thymian; gehackt frisch oder getrocknet
\n2\/3 TL Koriander; gemahlen
\n2\/3 TL Paprikapulver, edels\u00fcss
\nschwarzer Pfeffer f.a.d.M.
\n2\/3 TL Salz
\n1 Knoblauchzehen; evtl. mehr
\n33.33 g Butter; zerlassen
\n166 g Aprikosen, getrocknet<\/p>\n

Zubereitung<\/strong>
\nElektro-Ofen auf 200 Grad vorheizen. Lammkeule von \u00fcberstehendem Fett, Sehnen und Haut befreien, absp\u00fclen und mit K\u00fcchenpapier trocken tupfen. In einen Br\u00e4ter legen, hei\u00dfes Salzwasser angie\u00dfen und Deckel auflegen. Im Ofen etwa 45 Minuten garen lassen (Gas: Stufe 3).
\nInzwischen Joghurt mit Thymian, Koriander, Paprika, Pfeffer, Salz und den gesch\u00e4lten, zerdr\u00fcckten Knoblauchzehen ischen.
\nDie vorgegarte Keule aus dem Br\u00e4ter nehmen, ausgekochten Sud abgie\u00dfen und zur Seite stellen. Die Keule zur\u00fcck in den Br\u00e4ter legen und au\u00dfen dick mit der Joghurtpaste bestreichen. Die Temperatur auf 175 Grad herunterschalten (Gas: Stufe 2), Br\u00e4ter in den Ofen schieben. Lammkeule noch etwa 1,5 Stunden offen braten. Nach und nach den aufgefangenen Sud angie\u00dfen und die Keule mit Butter bestreichen.
\nAprikosen l\u00e4ngs halbieren oder vierteln, die H\u00e4lfte davon nach 45 Minuten Bratzeit um das Fleisch legen, mit Salz und Pfeffer leicht w\u00fcrzen. Die restlichen Aprikosen erst 15 Minuten vor Ende der Garzeit dazugeben. Wenn die Keule goldbraun ist, f\u00fcr die \u00fcbrige Garzeit mi Alufolie abdecken.
\nKeule tranchieren und auf einer vorgew\u00e4rmten Platte anrichten, mit den Aprikosen umlegen.
\nDazu passt am besten Reis-Pilaw, als Getr\u00e4nk schmeckt ein spritziger Rosewein.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2\/3 Lammkeule; je ca. 2 kg Salz 0.16 l Wasser, heiss 133 g Sahnejoghurt 1 TL Thymian; gehackt frisch oder getrocknet 2\/3 TL Koriander; gemahlen 2\/3 TL Paprikapulver, edels\u00fcss schwarzer Pfeffer f.a.d.M. 2\/3 TL Salz 1 Knoblauchzehen; evtl. mehr 33.33 g Butter; zerlassen 166 g Aprikosen, getrocknet Zubereitung Elektro-Ofen auf 200 Grad vorheizen. Lammkeule … <\/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-5381","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-keule","item-wrap"],"yoast_head":"\nLammkeule mit 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April 2011","format":false,"excerpt":"Zutaten: 2-3 kg Lammkeule 500 g Wei\u00dfe Bohnen (im Notfall geht's auch mit einer Dose Bohnen) 2-3 Zwiebeln 1 Knoblauchzehe 4 M\u00f6hren 4 Garten-Tomaten oder 1 kl. Dose Tomaten 1 Bund Petersilie Zubereitung: Am Abend vorher die Bohnen in reichlich Wasser einweichen. Von der Lammkeule das \u00fcbersch\u00fcssige Fett entfernen. Knoblauchzehe\u2026","rel":"","context":"In "Lamm"","block_context":{"text":"Lamm","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/lamm\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5385,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-nach-jaegerart\/","url_meta":{"origin":5381,"position":5},"title":"Lammkeule nach J\u00e4gerart","author":"Steffen","date":"12. Oktober 2013","format":false,"excerpt":"Zutaten 1,5 kg Lammkeule 1\/8 l trockener Weisswein 250 ml Wei\u00dfweinessig 1 EL Frische Rosmarinnadeln 2 EL Oliven\u00f6l 1 frische Chilischoten Salz Zubereitung Fett und H\u00e4ute an der Keule abschneiden. Wein und Essig mit dem Rosmarin mischen. Sardellenfilets absp\u00fclen, fein hacken und mit einem EL \u00d6l im M\u00f6rser zerreiben, dann\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5381"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5381\/revisions"}],"predecessor-version":[{"id":5382,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5381\/revisions\/5382"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}