{"id":5385,"date":"2013-10-12T10:10:24","date_gmt":"2013-10-12T10:10:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5385"},"modified":"2013-10-12T10:10:24","modified_gmt":"2013-10-12T10:10:24","slug":"lammkeule-nach-jaegerart","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-nach-jaegerart\/","title":{"rendered":"Lammkeule nach J\u00e4gerart"},"content":{"rendered":"

Zutaten<\/strong>
\n1,5 kg Lammkeule
\n1\/8 l trockener Weisswein
\n250 ml Wei\u00dfweinessig
\n1 EL Frische Rosmarinnadeln
\n2 EL Oliven\u00f6l
\n1 frische Chilischoten
\nSalz<\/p>\n

Zubereitung<\/strong>
\nFett 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 in die Weinmischung r\u00fchren. Chilischoten unter Wasser entkernen, in feine Streifen schneiden. Knoblauch pellen und p\u00fcrieren. Beides in die Weinmischung r\u00fchren. Keule in einen Gefrierbeutel (6 l) legen. Marinade zugie\u00dfen, dabei feste Bestandteile auf das Fleisch verteilen. Beutel um die Stelze fest verschn\u00fcren, damit nichts herauslaufen kann. Keule k\u00fchl stellen und 12 Stunden (\u00fcber Nacht) marinieren Keule aus dem Beutel nehmen, rundherum salzen, in den Br\u00e4ter legen, Marinade und Lorbeer zugeben. Restliches \u00d6l \u00fcber die Keule gie\u00dfen. Dabei feste Bestandteile vom Fleisch sp\u00fclen. Keule im vorgeheizten Ofen (200\u00b0, Gas 3, 2. Leiste von unten) insgesamt 2,25 bis 2,5 Stunden braten. Keule aus dem Br\u00e4ter nehmen und warm stellen. R\u00f6ststoffe mit einem Pinsel von den Br\u00e4terw\u00e4nden l\u00f6sen, 1\/8 l hei\u00dfes Wasser zugie\u00dfen, einmal aufkochen. Lammkeule mit Bratensaft, gratinierten Fenchelscheiben und Landbrot servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 in die Weinmischung r\u00fchren. Chilischoten … <\/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-5385","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-keule","item-wrap"],"yoast_head":"\nLammkeule nach 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