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tagebuch:rezepte:lamm_sousvide

Table of Contents

Dauer

12 bis 24 Stunden

Zutaten

Lammbraten, Rosmarin

Zubereitung

Fleisch mit Salz und Pfeffer einreiben, mit etwas Rosmarin belegen, vakuumieren, bei 60 Grad 12 bis 24 Stunden sous vide garen. Danach von allen Seiten scharf anbraten. Fertig.

tagebuch/rezepte/lamm_sousvide.txt · Last modified: 2022/08/09 03:46 by 50.125.2.197