{"id":13132,"date":"2026-07-26T11:42:13","date_gmt":"2026-07-26T08:42:13","guid":{"rendered":"https:\/\/andrestover.com\/?p=13132"},"modified":"2026-07-26T11:42:14","modified_gmt":"2026-07-26T08:42:14","slug":"roasted-rack-of-lamb","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/roasted-rack-of-lamb\/","title":{"rendered":"R\u00f6stitud lambakarree"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Karree on praadimiseks \u00fcks parimaid lihat\u00fckke, mida lambaliha juures v\u00f5ib leida. Lambakarreed v\u00f5ib valmistada mitmel erineval viisil, aga ilmselt parim on ikkagi medium v\u00f5i medium raw tasemele k\u00fcpsetatud liha. Kindlasti k\u00f5ige \u00fchtlasema k\u00fcpsusastme lihale annab selle valmistamine vaakumkotis.<br>Seda liha saab valmistada erinevalt, kas l\u00f5igates lambakarree t\u00fckkideks, mille j\u00e4rel seda k\u00fcpsetatakse vaakumkotis ning pruunistatakse tulisel pannil. Sellisel juhul on liha igast k\u00fcljest pruunistunud. Teine v\u00f5imalus on k\u00fcpsetada vaakumkotis lahtil\u00f5ikamata karreed, mille j\u00e4rel seda pruunistatakse ning l\u00f5igatakse lahti. Sellisel juhul on liha \u00e4\u00e4red pruunistunud ning l\u00f5ikepind j\u00e4\u00e4b kenasti roosa. Lambakarree sous vide meetodil valmistamisel tuleks seda vaakumkotis k\u00fcpsetada 2 tundi ning valmistamise tasemed oleksid umbkaudu sellised:<br>Rare: 46 kraadi ning peale pruunistamist umbes 49 kraadi<br>Medium rare: 52 kraadi ning peale pruunistamist 55-57 kraadi<br>Medium: 57 kraadi ning peale pruunistamist 60-63 kraadi<br>Medium-well: 63 kraadi ning peale pruunistamist 65 kraadi<br>Well-done: 68 kraadi ning peale pruunistamist 71 kraadi<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Valmistasin lambakarreed Medium-rere tasemel, mis minu jaoks tundub k\u00f5ige parem ja maitsvam. Peale sous-vide kotist v\u00e4ljav\u00f5tmist on vaja liha korralikult kuivatada, kuumutada pannil \u00f5li maksimaalse kuumuseni ning liha pruunistada igast k\u00fcljest, seej\u00e4rel pliit v\u00e4lja l\u00fclitada, lisada t\u00fckk v\u00f5id ning \u00fcrte ja liha selle v\u00f5iga minuti-paari jooksul kasta.<\/p>\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\/2026\/07\/Lammas-sous-vide_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-13134\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog1.jpg 1165w\" 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: Sous-vide aeg 2 tundi, ettevalmistustega koos toidu valmistamine umbes 3 tundi<br>Tase: Mitte liiga keeruline<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>\u00dcks lambakarree, millest saaks l\u00f5igata 6-8 viilu iga ribikondi tagant<br>50 g v\u00f5id sous vide jaoks, 50 g v\u00f5id pruunistamiseks<br>T\u00fc\u00fcmiani ja rosmariini nii sous vide kotti kui ka pruunistamise juurde<br>Meresoola ja musta pipart maitsestamiseks<br>Toidu\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kartulipudru jaoks on vaja k\u00fcmmekond keskmist kartulit, keedetult<br>75g v\u00f5id<br>Umbes 200-250 ml piima<br>Meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Glasuuritud porgandite jaoks on vaja umbes 8 noort porgandit, toidu\u00f5li praadimiseks, 1 spl mett ja 1 tl sinepiseemneid, samuti meresoola maitsestamiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seente praadimiseks on vaja t\u00fckike v\u00f5id ja meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Veinikastme jaoks on vaja umbes 300 ml punast veini, umbes 200 ml puljongit, 50g v\u00f5id, 1 sibul peeneks hakitult, 2 k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult ning meresoola ja musta pipart maitsestamiseks.<\/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>Maitsesta lambakarreed meresoola ja musta pipraga, h\u00f5\u00f5ru liha korralikult maitseainetega sisse ning aseta vaakumkotti. Lisa vaakumkotti ja v\u00f5i ning paar oksa rosmariini ja t\u00fc\u00fcmiani.<\/li>\n\n\n\n<li>Sulge vaakumkott nii, et \u00f5hk on eemaldatud kotist.<\/li>\n\n\n\n<li>Pane sous vide k\u00fcpsetaja t\u00f6\u00f6le, aseta liha koos kotiga vette ning k\u00fcpseta soovitud temperatuuri juures 2 tundi.<\/li>\n\n\n\n<li>Kui liha on k\u00fcps, siis kasuta seda kohe v\u00f5i jahuta kiiresti ja s\u00e4ilita. Kui s\u00e4ilitad liha k\u00fclmkapis, kus see s\u00e4ilub kuni n\u00e4dala, siis enne praadimist tuleks see taas \u00fcles soojendada umbes 2 kraadi madalamale temperatuurile v\u00f5rreldes sellega, mille juures sous vide k\u00fcpsetamine toimus.<\/li>\n\n\n\n<li>Enne praadimist v\u00f5ta liha kotist v\u00e4lja, kuivata korralikult, kuumuta pannil \u00f5li maksimaalse kuumuseni ning prae liha igast k\u00fcljest umbes 1 minuti. L\u00fclia pliit v\u00e4lja nii, et edasist kuumutamist ei toimu, viska pannile t\u00fckk v\u00f5id ning rosmariini ja t\u00fc\u00fcmiani oksad. T\u00f5sta lusikaga tekkivat \u00f5rdiv\u00f5id paari minuti jooksul lihale peale. Puista lihale ka meresoola ja musta pipart.<\/li>\n\n\n\n<li>Aseta liha l\u00f5ikelauale puhkama. Reegel on umbes selline, et liha peaks puhkama sama kaua kui praadimine kestis. Seej\u00e4rel l\u00f5ika terava noaga liga kontide vahelt portsioniteks ning serveeri. Serveerimisel puista lihale meresoola ja musta pipart.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Sel ajal kui liha valmib, valmista kartulipuder. Selleks koori kartulid, l\u00f5ika t\u00fckkideks, et kartul keeks rutem pehmeks. Keeda kergelt soolaga maitsestatud vees pehmeks ning tambi v\u00f5i suru l\u00e4bi pudrupressi. Lisa v\u00f5i ja lase sel sulada. Kuumuta piim umbes 70 kraadi juurde ning sega pudrule hulka. Maitsesta putru vajadusel meresoolaga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Koori porgandid, aseta fooliumi alla praeahju umbes 20 minutiks 180 kraadi juurde. Seej\u00e4rel prae porgandeid pannil kiiresti paar minutit. Praadimise l\u00f5pus n\u00f5rista porganditele peale vedelat mett ja puista juurde sinepiseemneid ning maitsesta kergelt meresoolaga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seente valmistamiseks kuumuta v\u00f5i pannil keskmisele kuumusele, l\u00f5ika seentelt \u00e4ra juured ning prae seeni umbes 1 minuti jooksul. Maitsesta kergelt meresoolaga.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Veinikastme valmistamiseks Pruunista v\u00f5is hakitud sibul ja k\u00fc\u00fcslauk umbes 5 minuti jooksul Lisa vein ning redutseeri seda umbes poole v\u00f5rra. Lisa puljong ning keeda umbes 10 minutit. Vala kaste l\u00e4bi s\u00f5ela, eelmaldades sibula ja k\u00fc\u00fcslaugu t\u00fckid. Redutseeri veel kastet umbes poole v\u00f5rra, mille k\u00e4igus see kergelt pakseneb. Kasuta kastet toidu serveerimisel.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toidu serveerimiseks oleks hea kasutada eelsoojendatud taldrikut. T\u00f5sta kartulipuder keset taldrikut, aseta t\u00fckid kenasti, kondid p\u00fcsti sedasi, et need toetuvad kartulipudrule, n\u00f5rista paar spl kastet \u00fcmber liha. Aseta liha k\u00f5rvale seened ja porgandid.<br>Serveeri koheselt<br>Valmis!<\/p>\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\/2026\/07\/Lammas-sous-vide_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-13133\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2026\/07\/Lammas-sous-vide_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-13132\" data-postid=\"13132\" class=\"themify_builder_content themify_builder_content-13132 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Karree on praadimiseks \u00fcks parimaid lihat\u00fckke, mida lambaliha juures v\u00f5ib leida. Lambakarreed v\u00f5ib valmistada mitmel erineval viisil, aga ilmselt parim on ikkagi medium v\u00f5i medium raw tasemele k\u00fcpsetatud liha. Kindlasti k\u00f5ige \u00fchtlasema k\u00fcpsusastme lihale annab selle valmistamine vaakumkotis.Seda liha saab valmistada erinevalt, kas l\u00f5igates lambakarree t\u00fckkideks, mille j\u00e4rel seda k\u00fcpsetatakse vaakumkotis ning pruunistatakse tulisel pannil. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[386],"tags":[393,804],"class_list":["post-13132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lamb","tag-lamb","tag-shimeji-mushrooms","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\/13132","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=13132"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13132\/revisions"}],"predecessor-version":[{"id":13157,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/13132\/revisions\/13157"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/13135"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=13132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=13132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=13132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}