{"id":14552,"date":"2020-04-12T05:34:44","date_gmt":"2020-04-12T04:34:44","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/04\/12\/klassisches-lammkarree\/"},"modified":"2024-11-02T13:40:22","modified_gmt":"2024-11-02T05:40:22","slug":"klassisches-lammkarree","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/04\/12\/klassisches-lammkarree\/","title":{"rendered":"Klassisches Lammkarree aus dem Ofen \u2013 Classic Rack of Lamb from the Oven"},"content":{"rendered":"<p style=\"text-align: center;\">An Ostern wird in vielen L\u00e4ndern traditionell Lamm gekocht und so habe ich f\u00fcr unsere G\u00e4ste ein klassisches Lammkarree aus dem Ofen gemacht. Es ist ganz einfach, braucht nicht viel Arbeit und schmeckt wirklich super gut. Aber\u2026 ja, jedes mal kommt ein \u201caber\u201d\u2026 es braucht Zeit, denn man sollte das Fleisch lange marinieren. Ich habe das \u00fcber Nacht gemacht (also wieder ganz einfach!) Dies ist eine ganz klassische Art!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>At Easter it is tradition in many countries to cook lamb. That\u2019s why I made these racks of lamb from the oven for my guests. It\u2019s a very simple recipe and no long work is needed. It tastes delicious! But\u2026 yes, there\u2019s always a \u201cbut\u201d\u2026 it needs time, because you should let it marinate for a long time. I did that over night (again very easy!) This is the classic way to make them!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam10-1-683x1024.jpg\" alt=\"Klassisches Lammkarree\" class=\"wp-image-5903\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\">Fuer 4 Personen:<\/p>\n<p style=\"text-align: center;\">2 Lammkarrees, pro Karree sind ca 8 Knochen dran, das gibt per Person 4 kleine Kotletts<\/p>\n<p style=\"text-align: center;\">Salz und Pfeffer<\/p>\n<p style=\"text-align: center;\">Frischer Rosmarin<\/p>\n<p style=\"text-align: center;\">Chili Pulver<\/p>\n<p style=\"text-align: center;\">6 Knoblauchzehen, gehackt<\/p>\n<p style=\"text-align: center;\">Olivenoel<\/p>\n<p style=\"text-align: center;\">Die Karrees auf der Fettseite mehrfach im Kreuz einschneiden. Die Karrees mit den Gewuerzen, dem Rosmarin und dem gehackten Knoblauch einreiben, etwas Oel darueber giessen und zugedeckt ueber Nacht im Kuehlschrank marinieren lassen. Am naechsten Tag die Lammkarrees ca 2 Stunden vor dem Kochen aus dem Kuehlschrank nehmen. Die Karrees sollten Raumtemperatur sein, denn sonst werden sie ungleich gekocht und bleiben in der Mitte roh. Die Karrees auf ein kaltes Backblech geben und im vorgeheitzten Ofen bei 230 C Grad 10-15 Minuten backen. Sie sollten angebraeumt sein. Dann die Temperatur auf 180C Grad runterdrehen und die Karrees nochmals 15 Minuten backen. Mit einem Thermometer in der Dicksten Stelle die Temperatur messen, sie sollte ca 50-55 C Grad sein, dann sind die Karrees medium gekocht. Die Lammkarrees aus dem Ofen nehmen und in Aluminiumfoluie gewickelt ca 15 Minuten ruhen lassen. Dann aufschneiden und servieren.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For 4 Persons:<\/em><\/p>\n<p style=\"text-align: center;\"><em>2 Racks of Lamb, each one should have approx. 8 bones, so you end up with 4 chops for each person<\/em><\/p>\n<p style=\"text-align: center;\"><em>Salt and Pepper<\/em><\/p>\n<p style=\"text-align: center;\"><em>Fresh Rosemary<\/em><\/p>\n<p style=\"text-align: center;\"><em>Chili Powder<\/em><\/p>\n<p style=\"text-align: center;\"><em>6 cloves of Garlic, chopped<\/em><\/p>\n<p style=\"text-align: center;\"><em>Olive Oil<\/em><\/p>\n<p style=\"text-align: center;\"><em>Cut a crisscross pattern into the fat of the racks. Then rub the seasoning, rosemary and garlic onto them. Sprinkle with some oil and let marinate, covered, over night in the fridge. The next day take them out of the fridge at least 2 hours before cooking. They need to be at room temperature to be cooked regularly, otherwise the meat in the middle will stay uncooked. Put the racks onto a cold baking tray and put them into a pre-heated oven at 230 C for 10-15 Minutes. They should then be slightly browned. Then turn the heat down to 180 C and bake for another 15 minutes. Use a thermometer to check the middle of them, they should be at 50-55 C for medium. Take them from the oven and wrap them into aluminium foil, let rest for 15 minutes. &nbsp;Slice them and serve.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam2-1024x652.jpg\" alt=\"\" class=\"wp-image-5905\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam3-1024x683.jpg\" alt=\"\" class=\"wp-image-5906\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam6-1-1024x617.jpg\" alt=\"Klassisches Lammkarree\" class=\"wp-image-5909\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam11-1-683x1024.jpg\" alt=\"Klassisches Lammkarree\" class=\"wp-image-5908\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam8-1-1024x647.jpg\" alt=\"Klassisches Lammkarree\" class=\"wp-image-5910\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2020\/04\/lam9-1-1024x566.jpg\" alt=\"Klassisches Lammkarree\" class=\"wp-image-5911\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>An Ostern wird in vielen L\u00e4ndern traditionell Lamm gekocht und so habe ich f\u00fcr unsere G\u00e4ste ein klassisches Lammkarree aus dem Ofen&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,230,124,44,140,99,185,184,77],"tags":[127,50,104,186,352,83],"class_list":{"0":"post-14552","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-celebration","9":"category-meat","10":"category-main-dishes","11":"category-garlic","12":"category-herbs","13":"category-lamb","14":"category-easter","15":"category-switzerland","16":"tag-meat","17":"tag-main-dish","18":"tag-herbs","19":"tag-lamb","20":"tag-ostern","21":"tag-switzerland","22":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Klassisches Lammkarree aus dem Ofen \u2013 Classic Rack of Lamb from the Oven - 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