{"id":732,"date":"2014-12-08T22:09:12","date_gmt":"2014-12-08T21:09:12","guid":{"rendered":"http:\/\/tapas.ch\/wordpress\/?p=732"},"modified":"2023-02-05T22:53:57","modified_gmt":"2023-02-05T21:53:57","slug":"chuletas-de-cordero-a-la-parilla","status":"publish","type":"post","link":"https:\/\/tapas.ch\/wordpress\/chuletas-de-cordero-a-la-parilla\/","title":{"rendered":"Chuletas de cordero a la parilla"},"content":{"rendered":"<p>(Lammchops vom Grill)<\/p>\n<p><strong>Zutaten<\/strong><\/p>\n<ul>\n<li>ca. 600g Lammrack (1 grosses St\u00fcck mit mindestens 8 Rippen-Knochen f\u00fcr 8 Koteletts)<\/li>\n<li>2&#8230;3 Knoblauchzehen<\/li>\n<li>Oliven\u00f6l<\/li>\n<li>frischer Thymian<\/li>\n<li>frischer Rosmarin<\/li>\n<li>1 Teel\u00f6ffel edels\u00fcsses Paprikapulver<\/li>\n<li>Salz (Fleur de sel)<\/li>\n<li>Pfeffer<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Vorbereitung<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Eine Marinade herstellen aus Oliven\u00f6l, abgezupften Thymian- und Rosmarinbl\u00e4ttchen, Paprikapulver, Salz und Pfeffer sowie gepressten Knoblauchzehen.<\/li>\n<li>Die Marinade in einen festen Plastikbeutel leeren und das Lammrack dazugeben. Im Beutel drinnen gut sch\u00fctteln und von Hand einmassieren. Min. 1h im Beutel ziehen lassen, besser \u00fcber Nacht.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Zubereitung<\/strong><\/p>\n<ul>\n<li>Das Lamm aus dem Beutel nehmen und abtupfen.<\/li>\n<li>Im geschlossenen Gasgrill bei 200\u00b0C je Seite 5 Minuten grillen. Dann indirekt noch weiter im Grill lassen (d.h. das Gas unter dem Fleisch abstellen). Die totale Garzeit richtet sich danach, wie rosa man das Fleisch m\u00f6chte und vor allem wie dick das Rack ist. Bei einem kleinen St\u00fcck sind das nochmals ca. 10 Minuten und bei einem feissen Rack k\u00f6nnen es auch gut mal \u00fcber 20 Minuten werden. Man muss das mit dem Messer zwischendurch testen.&nbsp;Oder besser: man verwendet ein elektronisches Fleisch-Thermometer, das man in die Mitte des Fleisches steckt, und gart bis 55\u202657\u00b0C Kerntemperatur.<\/li>\n<li>Nun m\u00fcssen die einzelnen Koteletts geschnitten werden. Dazu ist ein Fleischbeil sehr n\u00fctzlich. Zuerst die Knochen zwischen den Rippen zertr\u00fcmmern und dann mit einem Fleischmesser die Tranchen ganz zerschneiden.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Tipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<ul>\n<li>Zum warm halten nochmals in einer Aluschale auf den Grill legen.<\/li>\n<li>Alternativ: 8 kleine Lammkoteletts kaufen und wie beschrieben marinieren und anschliessend grillen.<\/li>\n<li>Der Clos Mogador w\u00e4chst nur unweit des vorhin beschriebenen Martinet. Ren\u00e9 Barbier ist der Urvater des ph\u00e4nomenalen Aufstiegs des Priorat. Das spezielle an der kleinen Region ist, dass vieles sehr alte Rebst\u00f6cke sind und alles von Hand bearbeitet wird.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Weintipp<\/strong><strong>&nbsp;<\/strong><\/p>\n<table style=\"height: 59px;\" width=\"788\">\n<tbody>\n<tr>\n<td width=\"84\"><em>Name<\/em><\/td>\n<td width=\"319\">Clos Mogador<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Region<\/em><\/td>\n<td width=\"319\">Priorat (Catalunya)<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Winzer<\/em><\/td>\n<td width=\"319\">Isabelle &amp; Ren\u00e9 Barbier<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Trauben<\/em><\/td>\n<td width=\"319\">44% Grenache, 25% Carignan,&nbsp;16% Syrah, 15% Cabernet Sauvignon<\/td>\n<\/tr>\n<tr>\n<td width=\"84\"><em>Web<\/em><\/td>\n<td width=\"319\"><a href=\"http:\/\/www.closmogador.com\" target=\"_blank\" rel=\"noopener noreferrer\">www.closmogador.com<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tapas.ch\/wordpress\/clos-mogador\/\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-733 size-medium\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/02\/Clos-Mogador-208x300.jpg\" alt=\"Clos Mogador\" width=\"208\" height=\"300\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/02\/Clos-Mogador-208x300.jpg 208w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/02\/Clos-Mogador-711x1024.jpg 711w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/02\/Clos-Mogador-900x1296.jpg 900w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2015\/02\/Clos-Mogador.jpg 1252w\" sizes=\"auto, (max-width: 208px) 100vw, 208px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_5871\" aria-describedby=\"caption-attachment-5871\" style=\"width: 448px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5871 size-full\" src=\"http:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/IMG_2100-web.jpg\" alt=\"\" width=\"448\" height=\"252\" srcset=\"https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/IMG_2100-web.jpg 448w, https:\/\/tapas.ch\/wordpress\/wp-content\/uploads\/2014\/12\/IMG_2100-web-300x169.jpg 300w\" sizes=\"auto, (max-width: 448px) 100vw, 448px\" \/><figcaption id=\"caption-attachment-5871\" class=\"wp-caption-text\">Hier mit Tortilla de patatas und Alcachofas a la vinagreta (Artischocken)<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(Lammchops vom Grill) Zutaten ca. 600g Lammrack (1 grosses St\u00fcck mit mindestens 8 Rippen-Knochen f\u00fcr 8 Koteletts) 2&#8230;3 Knoblauchzehen Oliven\u00f6l frischer Thymian frischer Rosmarin 1 Teel\u00f6ffel edels\u00fcsses Paprikapulver Salz (Fleur<span class=\"more-button\"><a href=\"https:\/\/tapas.ch\/wordpress\/chuletas-de-cordero-a-la-parilla\/\" class=\"more-link\">Weiterlesen &#8230;<span class=\"screen-reader-text\">Chuletas de cordero a la parilla<\/span><\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tapas-mit-fleisch"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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