{"id":5393,"date":"2013-10-12T17:35:55","date_gmt":"2013-10-12T17:35:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5393"},"modified":"2013-10-12T17:35:55","modified_gmt":"2013-10-12T17:35:55","slug":"lammruecken-a-la-palozen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammruecken-a-la-palozen\/","title":{"rendered":"Lammr\u00fccken a la Palozen"},"content":{"rendered":"

Zutaten<\/strong>
\n3200 g Lammr\u00fccken
\n8 Eier
\nSalz, schwarzer Pfeffer
\n16 Knoblauchzehen
\n4 Gr\u00fcne Paprikaschote
\n8 TL Paprika, edels\u00fcss
\n2 TL Rosmarin
\n8 Fr\u00fchlingszwiebeln
\n4 Bund Petersilie
\n8 Zwiebeln
\n4 Tomaten
\n8 gro\u00dfe Karotten; halbiert
\n8 Weisse R\u00fcbchen
\n16 Scheiben durchwachsenen R\u00e4ucherspeck
\n1 l Wasser
\n400 g Butter
\n16 Scheiben Weisskohl (dick)<\/p>\n

Zubereitung<\/strong>
\nBeim Schlachter das Lammfilet vom Knochen l\u00f6sen lassen. Bereiten Sie im Mixer ein P\u00fcree aus Eiern, edels\u00fcssem Paprika, der H\u00e4lfte der Knoblauchzehen und zerkleinerter gr\u00fcnen Paprikaschote.
\nSchneiden Sie das Lammr\u00fcckenfilet so auf, dass Sie eine F\u00fcllung einlegen und den Braten anschliessend zusammenrollen k\u00f6nnen. Teilen Sie zwei daumendicke Fleischscheiben vom Filet ab. In der Mitte des aufgeschnittenen Filets das vorbereitete P\u00fcree verstreichen. Darauf die beiden Fleischscheiben legen. Zwischen diese Scheiben legen Sie die ganzen Fr\u00fchlingszwiebeln und die Blattpetersilie. Mit Rosmarin, Rosenpaprika, schwarzem Pfeffer aus der M\u00fchle und Salz w\u00fcrzen.
\nDen Braten einrollen und mit einer Wurstkordel gut vert\u00e4uen. Den Lammrollbraten in einen breiten, nicht zu tiefen Schmortopf legen. In den Schmortopf halbierte Karotten, weisse R\u00fcbchen, Zwiebeln sowie den restlichen zerdr\u00fcckten Knoblauchzehen und Tomatenviertel geben. Mit Salz und schwarzem Pfeffer w\u00fcrzen.
\nLegen Sie die Speckscheiben kreuzweise \u00fcber den Braten. Obendrauf die Butter geben und Wasser aufgiessen. Zun\u00e4chst 5 Minuten bei grosser Hitze zum Kochen bringen, dann weitere 30 Minuten bei kleiner Hitze schmoren lassen.
\nW\u00e4hrend der letzten 5 Minuten die Weisskohlscheiben in den Schmortopf geben. Bindfaden entfernen. Den Braten in daumendicke Scheiben tranchieren und auf einer vorgew\u00e4rmten Platte mit den halbierten Karotten, den weissen R\u00fcbchen und dem Weisskohl anrichten. Die Speckscheiben und der restliche Fond aus dem Brattopf werden nicht verwendet.
\nGetr\u00e4nkevorschlag: Balatonf\u00fcreder Riesling, ein trockener Weisswein aus der Gegend des Plattensees.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 3200 g Lammr\u00fccken 8 Eier Salz, schwarzer Pfeffer 16 Knoblauchzehen 4 Gr\u00fcne Paprikaschote 8 TL Paprika, edels\u00fcss 2 TL Rosmarin 8 Fr\u00fchlingszwiebeln 4 Bund Petersilie 8 Zwiebeln 4 Tomaten 8 gro\u00dfe Karotten; halbiert 8 Weisse R\u00fcbchen 16 Scheiben durchwachsenen R\u00e4ucherspeck 1 l Wasser 400 g Butter 16 Scheiben Weisskohl (dick) Zubereitung Beim Schlachter das … <\/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":[684],"class_list":["post-5393","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-ruexken","item-wrap"],"yoast_head":"\nLammr\u00fccken 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April 2011","format":false,"excerpt":"Zutaten: 250 g durchwachsener R\u00e4ucherspeck 1 Zwiebel (70 g) 1 Knoblauchzehe 3\/4 l Fleischbr\u00fche 1\/2 Dose Sauerkraut (ca. 425g) 250 g Kasseler 1 gr\u00fcne Paprikaschote 1 El edels\u00fc\u00dfes Paprikapulver Tabasco Salz 250 g Kabanossi 1 Becher frischer Landrahm Zubereitung: Den R\u00e4ucherspeck fein w\u00fcrfeln und in einem gro\u00dfen Topf anbraten. Die\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5381,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammkeule-mit-joghurtkruste-und-aprikosen\/","url_meta":{"origin":5393,"position":5},"title":"Lammkeule mit Joghurtkruste und Aprikosen","author":"Steffen","date":"12. 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