{"id":1153077248,"date":"2016-11-04T19:09:47","date_gmt":"2016-11-04T18:09:47","guid":{"rendered":"http:\/\/kakann.se\/2016\/november\/lammytterfile-med-getostgratang.html"},"modified":"2016-11-04T19:09:47","modified_gmt":"2016-11-04T18:09:47","slug":"2016_november_lammytterfile-med-getostgratang","status":"publish","type":"post","link":"https:\/\/kakann.se\/?p=1153077248","title":{"rendered":"Lammytterfil\u00e9 med getostgrat\u00e4ng"},"content":{"rendered":"<div>\n<div>2 st lammytterfil\u00e9, ca 450 g <br \/>1 msk franska \u00f6rter, torkade <br \/>1 st salt <br \/>vitl\u00f6k<br \/>1 msk rapsolja <br \/>1 st svartpeppar<\/div>\n<div>\u00a0<\/div>\n<div>Grat\u00e4ng<br \/>2 dl standardmj\u00f6lk <br \/>2 dl gr\u00e4dde, valfri fetthalt <br \/>3 st bakpotatisar <br \/>250 gram ch\u00e8vreost<\/div>\n<div>\u00a0<\/div>\n<div>Rosmarinsky <br \/>4 dl r\u00f6tt vin <br \/>1 msk fond, konc ox- <br \/>1 tsk r\u00e5socker <br \/>1 msk rosmarin, torkad <br \/>2 tsk vetemj\u00f6l <br \/>3 msk sm\u00f6r, mjukt <br \/>salt, svartpeppar<\/div>\n<div>\u00a0<\/div>\n<div>Till servering<br \/>300 gram haricots verts, l\u00e4ttkokta<\/div>\n<div>\u00a0<\/div>\n<div>1. Putsa lammfil\u00e9n och krydda den. L\u00e5t st\u00e5 och dra i 30 minuter.<br \/>2. S\u00e4tt ugnen p\u00e5 175 grader.<br \/>3. Skala och skiva potatisen tunt. Varva den i en ugnsfast form med ett rej\u00e4lt lager smulad getost.<br \/>\u00a0\u00a0 Grat\u00e4ngen ska inte bli h\u00f6gre \u00e4n 2\u20133 cm. Salta och peppra, h\u00e4ll p\u00e5 mj\u00f6lk och gr\u00e4dde s\u00e5 potatisen t\u00e4cks helt. Gr\u00e4dda i ugnen i ca 45 minuter.<br \/>4. Sjud under tiden vin, fond, socker och rosmarin till s\u00e5sen i ca 30 minuter. <br \/>\u00a0\u00a0 Hetta samtidigt upp oljan i en panna och bryn k\u00f6ttet snabbt runt om. L\u00e4gg \u00f6ver i en ugnsfast form och stick in\u00a0\u00a0\u00a0 en k\u00f6ttermometer.<br \/>5. S\u00e4tt in lammfil\u00e9n i ugnen n\u00e4r grat\u00e4ngen har varit inne ungef\u00e4r 20 minuter. <br \/>\u00a0\u00a0 Stek k\u00f6ttet tills termometern visar 51 grader (h\u00f6gre f\u00f6r ett mer genomstekt k\u00f6tt). <br \/>\u00a0\u00a0 Ta ut och l\u00e5t vila 7\u20138 minuter under sm\u00f6rpapper innan det skivas.<br \/>6. Sila s\u00e5sen. Mosa samman mj\u00f6l med 1 msk av sm\u00f6ret och klicka i. <br \/>\u00a0\u00a0 Sjud under vispning ett par minuter. Smaka av med salt och peppar strax f\u00f6re serveringen och vispa i resten av sm\u00f6ret.<br \/>7. L\u00e4gg upp p\u00e5 varma tallrikar, salta och peppra \u00f6ver k\u00f6ttskivorna och servera.<\/div>\n<div>\u00a0<\/div>\n<div>\n<div><img decoding=\"async\" src=\"https:\/\/kakann\/wp-content\/uploads\/2016\/11\/2016-11-04_183419_581cce9b9606ee7021662693.jpg\" alt=\"\" class=\"image\" data-oid=\"581cce9b9606ee7021662693\" \/><\/div>\n<div>\u00a0<\/div>\n<\/div>\n<div>\u00a0<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 st lammytterfil\u00e9, ca 450 g 1 msk franska \u00f6rter, torkade 1 st salt vitl\u00f6k1 msk rapsolja 1 st svartpeppar \u00a0 Grat\u00e4ng2 dl standardmj\u00f6lk 2 dl gr\u00e4dde, valfri fetthalt 3 st bakpotatisar 250 gram ch\u00e8vreost \u00a0 Rosmarinsky 4 dl r\u00f6tt vin 1 msk fond, konc&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[149,225,243,261,408,481,628,629],"class_list":["post-1153077248","post","type-post","status-publish","format-standard","hentry","category-recept","tag-chevre","tag-franska-orter","tag-getosgratang","tag-gradde","tag-lammytterfile","tag-mjolk","tag-rodvin","tag-rodvinssas"],"_links":{"self":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1153077248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1153077248"}],"version-history":[{"count":0,"href":"https:\/\/kakann.se\/index.php?rest_route=\/wp\/v2\/posts\/1153077248\/revisions"}],"wp:attachment":[{"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1153077248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1153077248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kakann.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1153077248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}