{"id":5395,"date":"2013-10-12T18:17:30","date_gmt":"2013-10-12T18:17:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5395"},"modified":"2013-10-12T18:17:30","modified_gmt":"2013-10-12T18:17:30","slug":"lammruecken-mit-limetten-chilibutter-und-bohnen-tomatensalat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/12\/lammruecken-mit-limetten-chilibutter-und-bohnen-tomatensalat\/","title":{"rendered":"Lammr\u00fccken mit Limetten-Chilibutter und Bohnen-Tomatensalat"},"content":{"rendered":"

Zutaten<\/strong>
\nLimetten-Chilli-Butter<\/em>
\n125 g Butter
\n20 g Kerbelbl\u00e4tter oder Blattpetersilie, gehackt
\n2 Chilischoten ohne Kerne, frisch gemahlen oder sehr fein gehackt
\n1 TL Limettenschale, in feine Streifen geschnitten
\n1\/2 Limette, Saft davon
\nSalat<\/em>
\n500 g Gr\u00fcne Bohnen, geputzt
\nSalz
\n3 TL Oliven\u00f6l
\n1 TL Balsam-Essig
\nPfeffer
\n1 TL Dijonsenf
\n1 Priese Knoblauch
\n1 Schalotte
\n2 TL Gehackte Blattpetersilie
\nTabasco
\n3 Tomaten, geh\u00e4utet, – entkernt, gew\u00fcrfelt
\nLammr\u00fccken<\/em>
\n600 g Lammr\u00fccken ohne Knochen
\n\u00d6l zum Braten
\n2 TL Feingehackter gr\u00fcn. Pfeffer<\/p>\n

Zubereitung<\/strong>
\n1. Butter schaumig r\u00fchren. Restliche Zutaten dazugeben und gut vermengen. Kalt stellen.
\n2. Die Bohnen in kochendem, stark gesalzenem Wasser in zw\u00f6lf Minuten knapp garkochen, in Eiswasser abk\u00fchlen. Abtropfen lassen. Aus den \u00fcbrigen Zutaten, ohne die Tomaten, in einem Schraubglas eine Vinaigrette zubereiten, mit Tabasco abschmecken. Die mit ganz wenig Wasser wieder leicht erw\u00e4rmten Bohnen und die Tomatenw\u00fcrfel in einer Sch\u00fcssel vorsichtig vermengen, mit der Vinaigrette begie\u00dfen und durchziehen lassen.
\n3. Die Lammr\u00fcckenstr\u00e4nge in drei Zentimeter dicke Scheiben schneiden und auf der Schnittfl\u00e4che zu Medaillons flachklopfen.
\n4. In der Pfanne mit \u00d6l bei gro\u00dfer Hitze zwei bis drei Minuten von jeder Seite anbraten. Grosz\u00fcgig mit der Limettenbutter bestreichen.
\n5. Im auf 100 Grad vorgeheizten Ofen das Fleisch 10 bis 15 Minuten zu Ende garen. Auf Tellern die Fleischst\u00fccke mit dem gehackten gr\u00fcnen Pfeffer bestreuen und mit dem Bratensaft aus der Pfanne begie\u00dfen. Mit dem Bohnen-Tomatensalat servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten Limetten-Chilli-Butter 125 g Butter 20 g Kerbelbl\u00e4tter oder Blattpetersilie, gehackt 2 Chilischoten ohne Kerne, frisch gemahlen oder sehr fein gehackt 1 TL Limettenschale, in feine Streifen geschnitten 1\/2 Limette, Saft davon Salat 500 g Gr\u00fcne Bohnen, geputzt Salz 3 TL Oliven\u00f6l 1 TL Balsam-Essig Pfeffer 1 TL Dijonsenf 1 Priese Knoblauch 1 Schalotte 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":[685],"class_list":["post-5395","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-ruecken","item-wrap"],"yoast_head":"\nLammr\u00fccken 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