{"id":4262,"date":"2011-04-15T09:33:47","date_gmt":"2011-04-15T09:33:47","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=4262"},"modified":"2022-12-05T22:51:54","modified_gmt":"2022-12-05T21:51:54","slug":"lammstek-provencal","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=4262","title":{"rendered":"Lammstek provencal"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

Vad \u00e4r v\u00e4l mer p\u00e5skigt \u00e4n p\u00e5skalammet? Jag lagar det helst p\u00e5 sydfranskt vis med mycket vitl\u00f6k och rosmarin \u2013 och dessutom g\u00e4rna b\u00e5de mer \u00f6rtkryddor och rivet citronskal f\u00f6r extra fr\u00e4sch\u00f6r.<\/h3>\n

Till lammsteken kan man v\u00e4lja antingen potatisgrat\u00e4ng eller varf\u00f6r inte ugnstekt rosmarinpotatis, som du hittar h\u00e4r p\u00e5 Katinkas Kitchen. N\u00e5gra goda gr\u00f6nsaker s\u00e5som sm\u00f6rsaltiga gr\u00f6na b\u00f6nor (haricots verts), ugnsbakade tomater, en fr\u00e4sch sallad eller vad du k\u00e4nner f\u00f6r blir bra ackompanjemang. D\u00e4rtill kanske en ch\u00e8vremousse, fetaostr\u00f6ra eller det soltorkade tomatsm\u00f6ret som du alla hittar h\u00e4r: http:\/\/katinkaskitchen.com\/?cat=127<\/a> eller i kolumnen bredvid under s\u00e5ser, r\u00f6ror och kryddsm\u00f6r.<\/p>\n

K\u00f6p en fin lammstek med eller utan ben. G\u00f6r snitt in i den d\u00e4r du sticker in skalade vitl\u00f6ksklyftor som du skurit p\u00e5 l\u00e4ngden s\u00e5 de blir smala och l\u00e4tta att sticka in.<\/p>\n

Blanda pressad eller hackad vitl\u00f6k med \u00f6rtkryddor (rosmarin, timjan och eventuellt andra du vill ha) och rivet citronskal. Jag brukar ta skal fr\u00e5n 1-2 citroner beroende p\u00e5 storleken p\u00e5 lammsteken samt n\u00e5gra tsk torkade \u00f6rtkryddor eller n\u00e5gra msk om du anv\u00e4nder f\u00e4rska \u00f6rtkryddor. M\u00e4ngden vitl\u00f6k avg\u00f6r du sj\u00e4lv, men jag tycker inte man ska sn\u00e5la med den goda smakenJ. Blanda allt med n\u00e5gra msk olivolja, salt och peppar s\u00e5 du f\u00e5r en h\u00e4rlig aromatisk blandning som du gnider in lammsteken med.<\/p>\n

Stick in en k\u00f6ttermometer i steken och stek i ugnen, g\u00e4rna i s175 grader f\u00f6r extra saftigt k\u00f6tt tills termometern visar 70 grader. Jag f\u00f6redrar lammet rosa d\u00e5 det f\u00e5r fin smak och fortfarande \u00e4r saftigt och gott. Temperaturen forts\u00e4tter att stiga efter du tagit ut steken, varf\u00f6r jag helst tar ut den redan vid 70 grader och l\u00e5ter den vila under en bit aluminiumfolie i tio minuter innan den sk\u00e4rs upp. 70-72 grader \u00e4r rekommendationen f\u00f6r rosa k\u00f6tt, och f\u00f6r genomstekt k\u00f6tt 77 grader. L\u00e5t den inte st\u00e5 f\u00f6r l\u00e4nge \u2013 d\u00e5 blir den bara torr.<\/p>\n

\u00d6verbliven lammstek kan med f\u00f6rdel \u00e4tas kall, kanske med p\u00e5skgrat\u00e4ngen du finner receptet till h\u00e4r bredvid, eller p\u00e5 den h\u00e4r l\u00e4nken:   http:\/\/katinkaskitchen.com\/?p=1850<\/a>  Eller s\u00e5 g\u00f6r du en lammcurry med indiska kryddor, tomat och yoghurt.\"\"<\/a><\/p>\n

Bon app\u00e9tit!<\/p>\n

\u00f6nskar Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

www.katinkaskitchen.com<\/p>\n

www.katinkaskitchen.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vad \u00e4r v\u00e4l mer p\u00e5skigt \u00e4n p\u00e5skalammet? Jag lagar det helst p\u00e5 sydfranskt vis med mycket vitl\u00f6k och rosmarin \u2013 och dessutom g\u00e4rna b\u00e5de mer \u00f6rtkryddor och rivet citronskal f\u00f6r extra fr\u00e4sch\u00f6r. Till lammsteken kan man v\u00e4lja antingen potatisgrat\u00e4ng eller varf\u00f6r inte ugnstekt rosmarinpotatis, som du hittar h\u00e4r p\u00e5 Katinkas […]<\/p>\n","protected":false},"author":5,"featured_media":9316,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4024,11765,4008,4009,11782,100,118,4031,120,4014,117],"tags":[],"class_list":["post-4262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festmiddagar","category-retro","category-kott","category-lamm","category-nyttig-mat","category-olivolja","category-ortkryddor","category-pask","category-rosmarin","category-timjan","category-vitlok"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4262"}],"version-history":[{"count":17,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4262\/revisions"}],"predecessor-version":[{"id":35561,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4262\/revisions\/35561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/9316"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}