{"id":3064,"date":"2015-11-11T00:00:43","date_gmt":"2015-11-10T23:00:43","guid":{"rendered":"http:\/\/monnaber.com\/de\/shoulder-of-stuffed-lamb\/"},"modified":"2016-05-17T12:47:42","modified_gmt":"2016-05-17T10:47:42","slug":"gefullte-lammschulter","status":"publish","type":"post","link":"https:\/\/monnaber.com\/de\/gefullte-lammschulter\/","title":{"rendered":"Gef\u00fcllte Lammschulter"},"content":{"rendered":"<p><b><div class=\"column one-sixth mobile-one\"><div class=\"mcb-column-inner\"><\/div><\/div>\n<div class=\"column three-fourth mobile-one\"><div class=\"mcb-column-inner\"><\/b><\/p>\n<p><b><strong>Zutaten<\/strong><\/b><\/p>\n<ul>\n<li>2 kleine Lammschultern (ausgel\u00f6st)<\/li>\n<li>1 Bund Blattspinat (St\u00e4ngel entfernen und Bl\u00e4tter grob rei\u00dfen)<\/li>\n<li>3 getrocknete Aprikosen<\/li>\n<li>150 g Datteln<\/li>\n<li>1 EL gehackter Fenchel<\/li>\n<li>1 Ei leicht geschlagen<\/li>\n<li>30 g Pinienkerne ger\u00f6stet<\/li>\n<li>Salz und frisch gemahlener Pfeffer zum Abschmecken<\/li>\n<li>(Ein Spritzer Oliven\u00f6l)<\/li>\n<li>Etwas Rosmarin<\/li>\n<li>4-6 Knoblauchzehen, gepresst<\/li>\n<li>Zitronensaft<\/li>\n<li>Oliven\u00f6l<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<p>F\u00fcr die F\u00fcllung Spinat, Aprikosen, Fenchel, Dill, Pinienkerne und das Ei gemeinsam mit Oliven\u00f6l gut durchmischen.<br \/>\nJeweils die H\u00e4lfte der F\u00fcllung auf die vorbereitete Lammschulter geben, zusammenrollen und mit einem Faden zusammenbinden.<br \/>\nDie gerollte Lammschulter mit Knoblauch, Rosmarin, Zitronensaft und Oliven\u00f6l einreiben.<br \/>\n\u00dcber Nacht (oder mindestens zwei Stunden) in den K\u00fchlschrank stellen, damit sich der Geschmack entfalten kann.<br \/>\nDen Backofen auf 240\u00b0C vorheizen und das Lamm ca. 1 Stunde 40 Minuten braten, die Hitze nach 10 Minuten auf 160\u00b0C-180\u00b0C reduzieren.<br \/>\nNach dem Herausnehmen etwas ruhen lassen.<\/p>\n<p><b><\/div><\/div>\n<\/b><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;<\/p>\n","protected":false},"author":1,"featured_media":519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[33],"tags":[35,37,40,38,39],"class_list":["post-3064","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-recipes-de","tag-delicious-de","tag-food-de","tag-lamb-de","tag-monnaber-nou-de","tag-recipe-de","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/posts\/3064","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/comments?post=3064"}],"version-history":[{"count":0,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/posts\/3064\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/media\/519"}],"wp:attachment":[{"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/media?parent=3064"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/categories?post=3064"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/monnaber.com\/de\/wp-json\/wp\/v2\/tags?post=3064"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}