{"id":4521,"date":"2014-04-21T10:16:46","date_gmt":"2014-04-21T08:16:46","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4521"},"modified":"2014-04-21T10:21:47","modified_gmt":"2014-04-21T08:21:47","slug":"grilled-lamb-with-bears-garlic-and-baked-potatoes-gegrilltes-lamm-mit-baerlauchbutter-und-gebackenen-kartoffeln","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4521","title":{"rendered":"grilled lamb with bear’s garlic and baked potatoes \/\/ gegrilltes lamm mit b\u00e4rlauchbutter und gebackenen kartoffeln"},"content":{"rendered":"

\"grilled<\/a><\/p>\n

i can tell you: this is fantastic. the flavor of bear’s garlic accompanies perfectly the grilled lamb. some potatoes, the last ones from last year or already the new ones, combined with some herb butter would be an excellent side dish!<\/p>\n

as we know it from nigel slater this dish is simple but persuasive. so i won’t loose many words on it. go and get a piece of good quality\u00a0lamb and combine it with aromatic bear’s garlic and butter. pleasure guaranteed!<\/p>\n

i adapted the recipe<\/a><\/em> a bit, especially reduced radically\u00a0the roasting time of the lamb as we love the lamb medium to medium rare. so you should decide yourself. how long it takes\u00a0also depends on the size of your lamb filet.<\/p>\n

for 4:<\/p>\n

2 spring onions
\na small handful bear’s garlic
\n80 g butter (room temperature)
\nolive oil
\n2 large lamb fillets
\n500 g potatoes
\nsalt<\/p>\n

first of all you should prepare the potatoes. preheat the oven to 200\u00b0C. wash the potatoes and rub with some olive and salt. place them in an oven proof dish and roast for about 30 minutes until the potatoes are tender.<\/p>\n

wash the spring onions and bear’s garlic and clean both. remove the stems of the bear’s garlic. to prepare the butter chop the spring onions and most of the bear’s garlic. mash the spring onions and bear’s garlic to combine with the butter, season with some salt and pepper and set aside.<\/p>\n

give a little bit of olive oil in a pan. roast the lamb filet over high heat for two minutes each side. reduce the heat and spread the spring onions and bear’s garlic butter on the\u00a0lamb fillet. place the preserved bear’s garlic leaves over and around the lamb. roast until the butter is melted if you like your lamb medium. if you prefer the lamb done, roast it for another 20 minutes in the preheated oven. in this case you have to start the potatoes a bit later to have potatoes and lamb ready at the same time.<\/p>\n

serve with the potatoes and a good glass of wine. enjoy and happy easter holidays!<\/p>\n

**********************<\/p>\n

f\u00fcr 4:<\/p>\n

2 fr\u00fchlingszwiebeln
\neine kleine handvoll b\u00e4rlauch
\n80 g butter (raumtemperatur)
\noliven\u00f6l
\n2 gro\u00dfe lammfilets
\n500 g kartoffeln<\/p>\n

als erstes werden die kartoffeln vorbereitet. den ofen auf 200\u00b0C vorheizen. die kartoffeln waschen und mit oliven\u00f6l und salz einreiben. in eine ofenfeste form geben und etwa 30 minuten backen, bis die kartoffeln weich sind.<\/p>\n

fr\u00fchlingszwiebeln und b\u00e4rlauch waschen und putzen. vom b\u00e4rlauch die stiele entfernen. f\u00fcr die butter werden fr\u00fchlingszwiebeln und der gr\u00f6\u00dfte teil des b\u00e4rlauch \u00a0gehackt und mit der butter vermischt. mit etwas salz und pfeffer abschmecken und zur seite stellen.<\/p>\n

oliven\u00f6l in eine pfanne geben. bei gro\u00dfer hitze die lammfilets von jeder seite etwa 2 minuten grillen. die hitze reduzieren und das lamm mit der fr\u00fchlingszwiebel-b\u00e4rlauchbutter einstreichen. nun auch de restlichen b\u00e4rlauch auf dem lamm und \u00a0drumherum verteilen. braten bis die butter geschmolzen ist. wer sein fleisch medium mag ist nun fertig. alle die es eher durch m\u00f6gen, geben die pfanne (keine mit plastkteilen!) noch mal 20 minuten in den ofen. in dem fall m\u00fcssten die kartoffeln entsprechend sp\u00e4ter in den ofen, damit alles gleichzeitig fertig ist.<\/p>\n

mit den kartoffeln und einem glas guten wein servieren. sch\u00f6ne ostertage!<\/p>\n","protected":false},"excerpt":{"rendered":"

i can tell you: this is fantastic. the flavor of bear’s garlic accompanies perfectly the grilled lamb. some potatoes, the last ones from last year or already the new ones, combined with some herb butter would be an excellent side … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[139,61],"class_list":["post-4521","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-bears-garlic","tag-potatoes","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4521"}],"version-history":[{"count":19,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4521\/revisions"}],"predecessor-version":[{"id":4560,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4521\/revisions\/4560"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4521"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}