{"id":10517,"date":"2024-12-26T19:06:59","date_gmt":"2024-12-26T17:06:59","guid":{"rendered":"https:\/\/andrestover.com\/?p=10517"},"modified":"2024-12-26T19:06:59","modified_gmt":"2024-12-26T17:06:59","slug":"slow-cooked-leg-of-lamb","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/slow-cooked-leg-of-lamb\/","title":{"rendered":"Pikalt k\u00fcpsetatud lambakints"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Pole midagi paremat talvisel ajal valmistada kui pikalt k\u00fcpsetatud lambakints rosmariini, k\u00fc\u00fcslaugu ja kerge terava t\u0161illiga punase veini kastmes. Minu hea kolleeg on mind aastaid varustanud ideaalse maitsega talus kasvatatud lambalihaga. Selle toidu valmistamine v\u00f5tab aega, aga reaalset tegevust on selle juures v\u00e4he ja seda aega saab kasutada muude meelep\u00e4raste tegemiste peale.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"682\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog2-1024x682.jpg\" alt=\"\" class=\"wp-image-10518\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog2-1024x682.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog2-768x512.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog2.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 30 minutit ettevalmistus, 5 tundi k\u00fcpsetamine<br>Tase: Lihtne<br>Kogus: Neljale kuni kuuele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks terve lambakints (umbes 2,5 kg)<br>0,5 tl v\u00e4rskelat jahvatatud musta pipart, ning 0,5 tl kuivatatud oreganit maitsestamiseks<br>Umbes 1 tl meresoola<br>3 suurt k\u00fc\u00fcslauku l\u00f5igatuna risti pooleks<br>3 punast t\u0161illit pooleks l\u00f5igatult ja seemnde eemaldatud<br>2-3 oksa rosmariini<br>300 ml raskemat punast veini<br>Toidu\u00f5li liha pruunistamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Kuumuta paksup\u00f5hjalisel pannil toidu\u00f5li \u00fcle keskmise kuumuse ning pruunista lambakintsu igast k\u00fcljest umbes 5 minutit kuni liha on kenasti kuldpruun<\/li>\n\n\n\n<li>T\u00f5sta liha s\u00fcgavamasse ahjupanni ninga lisa likahe sool, must pipar ning oregano. H\u00f5\u00f5ru liha nende maitseainetega korralikult ja tugevalt sisse.<\/li>\n\n\n\n<li>L\u00f5ika k\u00fc\u00fcslaugud ristipidi pooleks ning aseta liha juurde ahjupannile.<\/li>\n\n\n\n<li>L\u00f5ika t\u0161illid pikkupidi pooleks, eemalda seemned ning lisa liha juurde.<\/li>\n\n\n\n<li>Vala liha juurde punane vein ning kata k\u00f5ik korralikult fooliumiga.<\/li>\n\n\n\n<li>K\u00fcpseta fooliumi all 150 kraadi juures 5 tundi.<\/li>\n\n\n\n<li>T\u00f5sta liha ning k\u00fc\u00fcslaugud ettevaatlikult serveerimisvaagnale ning serveeri ahjuaedvilja, ahjukartuli v\u00f5i muu meeleparase lisandiga.<br>Liha saab kergesti kondi \u00fcmbert lahti harutada. See on h\u00e4sti pehme ja peaaegu, et ei vajagi noa kasutamist.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-10519\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/12\/Joululammas_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-10517\" data-postid=\"10517\" class=\"themify_builder_content themify_builder_content-10517 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Pole midagi paremat talvisel ajal valmistada kui pikalt k\u00fcpsetatud lambakints rosmariini, k\u00fc\u00fcslaugu ja kerge terava t\u0161illiga punase veini kastmes. Minu hea kolleeg on mind aastaid varustanud ideaalse maitsega talus kasvatatud lambalihaga. Selle toidu valmistamine v\u00f5tab aega, aga reaalset tegevust on selle juures v\u00e4he ja seda aega saab kasutada muude meelep\u00e4raste tegemiste peale. Valmistamise aeg: 30 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386],"tags":[393,535,370],"class_list":["post-10517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","tag-lamb","tag-red-wine","tag-rosemary","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10517"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10517\/revisions"}],"predecessor-version":[{"id":10542,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10517\/revisions\/10542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10520"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}