BBQ-Lammkarree

[vc_row type="in_container" full_screen_row_position="middle" column_margin="default" column_direction="default" column_direction_tablet="default" column_direction_phone="default" bg_color="#f2f2f2" scene_position="center" text_color="dark" text_align="left" row_border_radius="none" row_border_radius_applies="bg" overflow="visible" overlay_strength="0.3" gradient_direction="left_to_right" shape_divider_position="bottom" bg_image_animation="none" gradient_type="default" shape_type=""][vc_column column_padding="padding-3-percent" column_padding_tablet="inherit" column_padding_phone="inherit" column_padding_position="all" column_element_direction_desktop="default" column_element_spacing="default" desktop_text_alignment="default" tablet_text_alignment="default" phone_text_alignment="default" background_color_opacity="1" background_hover_color_opacity="1" column_backdrop_filter="none" column_shadow="none" column_border_radius="none" column_link_target="_self" column_position="default" gradient_direction="left_to_right" overlay_strength="0.3" width="1/1" tablet_width_inherit="default" animation_type="default" bg_image_animation="none" border_type="simple" column_border_width="none" column_border_style="solid" column_padding_type="default" gradient_type="default"][nectar_single_testimonial testimonial_style="basic" text_color="#1bb24b" quote="Ein köstliches Rezept für zartes Lammkarree. Gewürzt mit einer Marinade aus Rosmarin, Thymian, Petersilie, Chili und Knoblauch. Gekocht mit der Reverse-Sear-Technik für ein rosa und knuspriges Stück Fleisch. Guten Appetit!][vc_row_inner column_margin="default" column_direction="default" column_direction_tablet="default" column_direction_phone="default" text_align="left" row_position="default" row_position_tablet="inherit" row_position_phone="inherit" overflow="visible" pointer_events="all"][vc_column_inner column_padding="no-extra-padding" column_padding_tablet="inherit" column_padding_phone="inherit" column_padding_position="all" column_element_direction_desktop="default" column_element_spacing="default" desktop_text_alignment="default" tablet_text_alignment="default" phone_text_alignment="default" background_color_opacity="1" background_hover_color_opacity="1" column_backdrop_filter="keine" column_shadow="keine" column_border_radius="keine" column_link_target="_self" overflow="sichtbar" gradient_direction="links_nach_rechts" overlay_strength="0,3" width="1/2" tablet_width_inherit="Standard" animation_type="Standard" bg_image_animation="keine" border_type="einfach" column_border_width="keine" column_border_style="solid"][text-with-icon icon_type="font_icon" icon="icon-time" color="Extra-Color-1"]

Zubereitungszeit: 2 Stunden

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Für 4 Personen

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Zutaten

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Lammkarree: 2 Stück
Olivenöl: 2 EL
Rosmarin: 2 Zweige
Thymian: 2 Zweige
Petersilie: 2 Zweige
Knoblauch: 3 Zehen
Getrocknete Chili: 1 EL
Salz & Pfeffer

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Beschreibung

[/vc_column_text][vc_column_text]Vorbereitung:

Bereiten Sie die Gewürzmischung in einem Mörser zu. Vermischen Sie Rosmarin, Thymian, Petersilie, Knoblauch, Chili und Olivenöl und zerstoßen Sie alles, bis eine glatte Masse entsteht.
Das Lammkarree mit Salz und Pfeffer würzen.
Das Fleisch von allen Seiten mit der Gewürzmischung bestreichen.
Lassen Sie es eine Stunde ruhen. Dadurch kann sich das Fleisch auf Zimmertemperatur erwärmen.
Heizen Sie den Grill auf 180 °C vor. Schaffen Sie durch das Ausbreiten der Kohlen einen Hitzeschild bzw. einen heißen und kalten Bereich.
Legen Sie das Fleisch auf den kalten Teil des Grills, damit es indirekt garen kann.
Erhitzen Sie das Fleisch auf eine Kerntemperatur von 45 °C. Nehmen Sie es anschließend vom Grill.
Heizen Sie nun den Grill auf 220 °C vor.
Legen Sie das Fleisch nun auf den heißen Teil des Grills, direkt über die heißen Kohlen/das heiße Feuer.
Das Fleisch von beiden Seiten jeweils 1,5 Minuten anbraten.
Lassen Sie das Fleisch nun 10 Minuten ruhen.
Das Lammkarree in Koteletts schneiden.
Mit etwas Salz und Pfeffer garnieren.
Guten Appetit!

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