{"id":5630,"date":"2014-03-18T18:10:20","date_gmt":"2014-03-18T18:10:20","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5630"},"modified":"2014-01-17T18:21:52","modified_gmt":"2014-01-17T18:21:52","slug":"pikantes-lammfleisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/18\/pikantes-lammfleisch\/","title":{"rendered":"Pikantes Lammfleisch"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Gegartes Lammfleisch
\n2 Rote scharfe Paprika – getrocknet
\n4 EL Erdnuss\u00f6l
\n1 TL Salz
\n1 EL Sojasauce
\n1 Spritzer Essig
\n1 Spritzer Sesam\u00f6l
\n1 Priese Sechuanpfeffer (Bl\u00fcten- pfeffer); gemahlen
\n1 EL Lauch; in Scheiben geschnitten
\n1\/2 Tasse Br\u00fche<\/p>\n

Zubereitung<\/strong>
\nDas Lammfleisch in Scheiben und die Paprika in viereckige St\u00fccke schneiden. \u00d6l in einem Wok bei starker Flamme erhitzen, das Fleisch darin anbraten und wieder herausnehmen.
\nEtwas \u00d6l im Wok belassen, die Lauch- und Paprikast\u00fccke darin kurz anbraten, die Fleischscheiben dazugeben und unter st\u00e4ndigem R\u00fchren weiter braten. Salz, Sojasauce, Essig und die Br\u00fche zuf\u00fcgen, Sechuanpfeffer dar\u00fcberst\u00e4uben.
\nSobald der Sud sprudelt, die Temperatur herunterschalten und weiterkochen, bis die Fl\u00fcssigkeit verdunstet ist.
\nZum Schluss mit dem Sesam\u00f6l betr\u00e4ufeln.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Gegartes Lammfleisch 2 Rote scharfe Paprika – getrocknet 4 EL Erdnuss\u00f6l 1 TL Salz 1 EL Sojasauce 1 Spritzer Essig 1 Spritzer Sesam\u00f6l 1 Priese Sechuanpfeffer (Bl\u00fcten- pfeffer); gemahlen 1 EL Lauch; in Scheiben geschnitten 1\/2 Tasse Br\u00fche Zubereitung Das Lammfleisch in Scheiben und die Paprika in viereckige St\u00fccke schneiden. \u00d6l in … <\/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":[555],"class_list":["post-5630","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-lamm","tag-lammfleisch","item-wrap"],"yoast_head":"\nPikantes Lammfleisch<\/title>\n<meta name=\"description\" content=\"- Pikantes Lammfleisch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/18\/pikantes-lammfleisch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pikantes Lammfleisch\" \/>\n<meta property=\"og:description\" content=\"- Pikantes Lammfleisch\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/03\/18\/pikantes-lammfleisch\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-03-18T18:10:20+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pikantes Lammfleisch\",\"datePublished\":\"2014-03-18T18:10:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/\"},\"wordCount\":125,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Lammfleisch\"],\"articleSection\":[\"Hauptgerichte\",\"Lamm\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/\",\"name\":\"Pikantes Lammfleisch\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-03-18T18:10:20+00:00\",\"description\":\"- Pikantes Lammfleisch\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/03\\\/18\\\/pikantes-lammfleisch\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pikantes Lammfleisch\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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