Ostern steht vor der Tür!

23 März 2010 von Bernd Dittmann Kommentieren »

Lammkeule mit Honig und Ingwer:
raffiniertes Aroma und frische Kräuter geben den “Kick”
Lammkeule mit Ingwer-Honigkruste:

1 Lammkeule (ca. 1.6 kg) ·
Salz,frisch gemahlener Pfeffer ·
60 g Ingwer
2 Knoblauchzehen
2 Schalotten
1 Bund Koriander
2 Bund glatte Petersilie
3 EL Öl
250 ml trockener Roséwein
(Alternativ 1/2 Teeglas Granatapfelsirup mit ca 220 ml
Wasser auffüllen)
2 Granatäpfel
800 g Mangold
100 g gehäutete ganze Mandeln
4 TL Honig

1:  Lammkeule waschen, trocken tupfen und mit Salz und
Pfeffer einreiben. Ingwer, Knoblauch und Schalotten
schälen, fein schneiden und mischen. Kräuter von den
Stielen zupfen und fein schneiden.

2:  Lammkeule im heißen Öl in einem großen Bräter
rundherum 10 Minuten anbraten. Mit 2/3 Ingwer,
Knoblauch, Schalotten und Kräutern bestreuen. Rest
abgedeckt beiseite stellen. Die Hälfte Roséwein angießen
und im vorgeheizten Backofen bei 175° insgesamt ca. 80
Minuten schmoren.

3:   Granatäpfel entkernen, dabei die weißen
Innenhäute entfernen. Mangold waschen, putzen und
in Stücke schneiden.

4: Nach 65 Minuten Bratzeit Mangold, Mandeln, restliches
Ingwer-Knoblauchgemisch, Salz und Pfeffer zur
Lammkeule in den Bräter geben und den restlichen
Wein angießen. Die Lammkeule mit Honig beträufeln
und weitergaren.

5:  Kurz vor Garende die Granatapfelkerne zufügen. Weitere
5-10 Minuten schmoren. Hat die Lammkeule keine
knusprig braune Kruste, kurz den Grill zuschalten.

6: Bräter aus dem Ofen nehmen und mit restlichen
Kräutern bestreuen. Lammkeule 5 Minuten
ruhen lassen und anschließend anschneiden.

mit Chili-Avocado-
4  Lammsteaks (600 g) ·
alternativ: 8 Lammkoteletts (Kuzu Pirzola)
Pfeffer aus der Mühle ·
1 gr/ 2 kl. reife Avocado ·
1 Chilischote ·
1 Bio Limette ·
1 Bund Minze ·
Salz ·
1 TL Honig ·
je 200 g Zuckerschoten und Cocktailtomaten ·
1/2 kl Bund Petersilie·
1/2 kl. Bund Rucola
je 4 EL Olivenöl und Honigsenf·
3 TL Zitronensaft ·
1: Avocado schälen, Stein entfernen und das Fruchtfleisch
grob würfeln. Chili fein hacken, Limettenschale dünn
abreiben. Saft auspressen und über das Avocadofleisch
geben. Minze waschen, trocken tupfen und von den Stielen
zupfen. Salz und Honig zufügen und die Zutaten pürieren.
2: Zuckerschoten waschen und in kochendem leicht
gesalzenem Wasser 2 Min. blanchieren. (Alternativ:
TK-Erbsen). Kalt abschrecken. Cocktailtomaten waschen
und halbieren. Petersilie und Rucola waschen und
gründlich abtropfen lassen. Olivenöl, Honigsenf, Zitronensaft,
Salz und
Pfeffer verrühren. Dressing zu den Zuckerschoten und Tomaten geben und ziehen lassen.
3: Lammf leisch trocken tupfen und mit Pfeffer würzen. Auf dem vorgeheizten Grill oder Grillpfanne
mit etwas Öl von beiden Seiten jeweils ca. 6-8 Min. grillen. Lammsteaks mit Meersalz bestreuen und kurz Ruhen lassen.


800 g Lamm (Lammkarree) 
Salz und Pfeffer 
3  Schalotten 
1 Bund Petersilie, glatte 
50 g Semmelbrösel 
50 g Parmesan, geriebener 
60 g Butter, weiche 
1  Ei 
1 EL Senf, scharfer 

Fleisch waschen, trocken tupfen. Schwarte vorsichtig entfernen und die Rippchen abschaben. Fleisch pfeffern. Schalotten sehr fein hacken. Kräuter waschen, trocken tupfen und fein hacken. Weißbrotbrösel, Parmesan, Schalotten, Kräuter, Butter und Ei mischen.
Fleisch in heißem Öl anbraten. Salzen und im vorgeheizten Backrohr bei 200°C ca. 10 Minuten weiterbraten. Fleisch herausnehmen. Mit Senf bestreichen. Kräutermasse darauf verteilen. Anschließend 10 Minuten bei 220°C überbacken. Danach 5 Minuten ruhen lassen.


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