{"id":5389,"date":"2013-10-12T15:41:22","date_gmt":"2013-10-12T15:41:22","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5389"},"modified":"2013-10-12T15:41:22","modified_gmt":"2013-10-12T15:41:22","slug":"lammragout-in-orangensaft-mit-nudeln","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammragout-in-orangensaft-mit-nudeln\/","title":{"rendered":"Lammragout in Orangensaft mit Nudeln"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Lammfleisch; aus der Schulter oder Keule
\n1\/4 l Wasser; (1)
\n350 ml Orangensaft; frisch gepresst
\n1\/2 Unbehandelte Orange; die in feinen Streifen abgezogene Schale davon
\n1\/2 Zitrone; den Saft davon
\n2 Knoblauchzehen
\n3 Zweige frischer Thymian
\n200 g Schalotten
\n50 g Butterschmalz Salz
\n1 TL Zucker Schwarzer Pfeffer; aus der M\u00fchle
\n1\/2 l Wasser; (2)
\n3 EL Griechischer Weinbrand
\n250 g Chylopittes; (kleine griech. Nudelteigflecken) ersatzweise in St\u00fccke gebrochene Bandnudeln
\n60 g Graviera-K\u00e4se; gerieben ersatzweise Greyerzer<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch kalt absp\u00fclen, mit K\u00fcchenkrepp trocken tupfen, Fett und Sehnen entfernen. In grosse W\u00fcrfel schneiden und in eine Sch\u00fcssel legen. Orangensaft, Orangenschale und Zitronensaft zuf\u00fcgen.
\nDie Knoblauchzehen sch\u00e4len, halbieren und mit den Thymianzweigen zwischen das Fleisch legen. Das Fleisch bedeckt an einem k\u00fchlen Platz \u00fcber Nacht marinieren.
\nSchalotten sch\u00e4len, je nach Gr\u00f6\u00dfe l\u00e4ngs halbieren oder vierteln. Ein Sieb auf eine Sch\u00fcssel legen, das Fleisch hineingeben, abtropfen lassen und trocken tupfen. Den Orangensaft aufheben, Orangenschale, Knoblauch und Thymian beiseite legen.
\nDen Backofen auf 200 Grad vorheizen (Gas Stufe 3-4). Butterschmalz in einem Br\u00e4ter erhitzen und das Fleisch rundum goldbraun anbraten, bis der Fleischsaft verdampft ist. Knoblauch und Schalotten zuf\u00fcgen und glasig braten.
\nDen Mariniersaft und Wasser (1) zugie\u00dfen und aufkochen. Orangenschale, Thymian, einen Teel\u00f6ffel Salz, einen viertel Teel\u00f6ffel Zucker und eine gute Prise Pfeffer (alles bezogen auf 6 Personen) unterr\u00fchren. Den Br\u00e4ter zugedeckt auf einem Rost auf der mittleren Einschubleiste 15 Minuten garen. Dann die Hitze auf 180 Grad herunterschalten und weitere 15 Minuten garen.
\nAnschlie\u00dfend das Wasser (2) und den Weinbrand zugie\u00dfen und das Ragout mit Salz, Pfeffer und Zucker abschmecken. Die Nudeln unterr\u00fchren und den Br\u00e4ter zugedeckt f\u00fcr weitere 15 bis 20 Minuten in den Ofen geben. Zwischendurch das Gericht einmal umr\u00fchren.
\nDen Eintopf mit dem geriebenen K\u00e4se \u00fcberstreut servieren, dazu frisches Stangenweissbrot reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Lammfleisch; aus der Schulter oder Keule 1\/4 l Wasser; (1) 350 ml Orangensaft; frisch gepresst 1\/2 Unbehandelte Orange; die in feinen Streifen abgezogene Schale davon 1\/2 Zitrone; den Saft davon 2 Knoblauchzehen 3 Zweige frischer Thymian 200 g Schalotten 50 g Butterschmalz Salz 1 TL Zucker Schwarzer Pfeffer; aus der M\u00fchle 1\/2 … <\/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":[315],"class_list":["post-5389","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-ragout","item-wrap"],"yoast_head":"\nLammragout in 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