{"id":3800,"date":"2026-07-26T15:11:39","date_gmt":"2026-07-26T15:11:39","guid":{"rendered":"https:\/\/travelshelper.com\/nemacki\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinisches-lamm-mit-kartoffeln\/"},"modified":"2026-07-26T15:11:39","modified_gmt":"2026-07-26T15:11:39","slug":"dalmatinisches-lamm-mit-kartoffeln","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/de\/welt-der-kulinarik\/kroatische-nationalgerichte\/dalmatinisches-lamm-mit-kartoffeln\/","title":{"rendered":"Dalmatinisches Lamm mit Kartoffeln"},"content":{"rendered":"\n<style>\n#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;--gj-ink-soft:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old 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.gj-facts,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-nutri-row,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-grid,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-info-grid,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-fact,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-nutri-row>div,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-info-card,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps>li,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-pull,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail,#recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail *{color:#111!important}\n  #recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\" lang=\"de\" dir=\"ltr\" aria-labelledby=\"recipe-title-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Kroatische K\u00fcche \u00b7 Lammgericht \u00b7 Rezept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><span class=\"gj-title-main\"><b>Dalmatinisches Lamm mit Kartoffeln<\/b> und Rosmarin aus dem Ofen<\/span> <span class=\"gj-title-accent gj-serif\">mit knuspriger Kruste und saftigem Kern<\/span><\/h2>\n    <p class=\"gj-sub\">Lammst\u00fccke mit Knochen garen \u00fcber Kartoffeln, Knoblauch und Rosmarin erst zugedeckt, dann offen, bis Fleisch und Kartoffeln kr\u00e4ftig gebr\u00e4unt sind.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Grundinformationen zum Rezept\">\n      <li>Kategorie: <strong>Hauptgericht<\/strong><\/li>\n      <li>K\u00fcche: <strong>Kroatische K\u00fcche<\/strong><\/li>\n      <li>Methode: <strong>Braten<\/strong><\/li>\n      <li>Schwierigkeit: <strong>Mittel<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Zeit, Menge und Kalorien\">\n    <div class=\"gj-fact\"><dt>Menge<\/dt><dd>6 Portionen<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Vorbereitung<\/dt><dd>25 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Garzeit<\/dt><dd>2 Std.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ruhezeit<\/dt><dd>20 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Gesamt<\/dt><dd>2 Std. 45 Min.<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Pro Portion<\/dt><dd>\u2248 705 kcal<\/dd><\/div>\n  <\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\" alt=\"Breiter Metallbr\u00e4ter mit dalmatinischem Lamm, goldenen Kartoffelspalten und Rosmarin auf einem hellen Tisch\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Saftige Lammst\u00fccke und gebr\u00e4unte Kartoffeln nach zugedeckter und anschlie\u00dfender offener Ofengarung.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Herkunft, Geschmack und Technik<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Dalmatinisches Lamm aus dem Ofen wird h\u00e4ufig mit Kartoffeln, Knoblauch, Rosmarin und wenig Fl\u00fcssigkeit gegart. Die Aromen sind unmittelbar, doch das Ergebnis h\u00e4ngt stark von der Reihenfolge ab. Lammst\u00fccke mit Knochen brauchen zun\u00e4chst feuchte, gleichm\u00e4\u00dfige Hitze, damit Bindegewebe weich wird. Kartoffeln ben\u00f6tigen sp\u00e4ter trockene Oberhitze, um gebr\u00e4unte Kanten zu entwickeln. Dieses Rezept trennt die zwei Anforderungen nicht in verschiedene Pfannen. Stattdessen arbeitet es mit einer zugedeckten ersten Phase und einer offenen zweiten Phase. So nehmen die Kartoffeln Bratensaft auf, w\u00e4hrend die Fleischoberfl\u00e4che am Ende dennoch kr\u00e4ftig Farbe bekommt.<\/p><blockquote class=\"gj-pull\">Zugedeckte Hitze macht das Lamm weich; offene Hitze gibt Fleisch und Kartoffeln erst danach ihre Kruste.<\/blockquote><p>Schulter- und Keulenst\u00fccke mit Knochen eignen sich besser als sehr magere, kleine Portionen. Der Knochen verlangsamt die Erw\u00e4rmung, tr\u00e4gt aber zu saftigerem Fleisch und einer kr\u00e4ftigen Pfannenfl\u00fcssigkeit bei. Die St\u00fccke werden trocken getupft und mindestens drei\u00dfig Minuten vor dem Braten temperiert. Salz kommt gleichm\u00e4\u00dfig auf alle Seiten. Knoblauch wird nicht fein gehackt, sondern als angedr\u00fcckte Zehen zwischen Kartoffeln und Fleisch verteilt; feine Partikel w\u00fcrden in der langen Ofenzeit verbrennen. Rosmarin erscheint sowohl als gehackte Nadel im \u00d6l als auch in ganzen Zweigen, die sp\u00e4ter entfernt werden.<\/p><p>Kartoffeln werden in gro\u00dfe Spalten geschnitten. Kleine W\u00fcrfel w\u00fcrden w\u00e4hrend der zugedeckten Phase weich werden und beim Wenden zerfallen. Die Spalten liegen unter und zwischen dem Fleisch, wo sie Wei\u00dfwein, Fond und austretendes Fett aufnehmen. Ein breiter Metallbr\u00e4ter ist wichtig: In einer tiefen, engen Form staut sich Dampf und die Oberfl\u00e4che bleibt blass. Das Fleisch liegt nicht vollst\u00e4ndig in Fl\u00fcssigkeit. Etwa ein halber Liter gen\u00fcgt, um die erste Phase feucht zu halten und am Ende eine konzentrierte Jus zu hinterlassen.<\/p><\/div><div class=\"gj-copy-col\"><p>Bei 190 \u00b0C Ober-\/Unterhitze gart der Br\u00e4ter zun\u00e4chst neunzig Minuten fest abgedeckt. Die Kerntemperatur ist zu diesem Zeitpunkt weniger wichtig als die Textur: Eine Gabel soll sich leichter in die Schulter schieben lassen, das Fleisch aber noch nicht vom Knochen fallen. Danach wird der Deckel entfernt, alles vorsichtig gewendet und weitere drei\u00dfig bis f\u00fcnfundvierzig Minuten gebraten. Jetzt verdampft Fl\u00fcssigkeit, Fett benetzt die Oberfl\u00e4che und Kartoffelkanten r\u00f6sten. Wenn einzelne Stellen zu dunkel werden, wird nur dieser Bereich locker mit Folie gesch\u00fctzt, nicht der ganze Br\u00e4ter erneut geschlossen.<\/p><p>F\u00fcr zarte Schulter ist eine Kerntemperatur von etwa 88\u201392 \u00b0C sinnvoll; sie liegt bewusst \u00fcber der reinen Sicherheitsgrenze, weil Kollagen erst bei l\u00e4ngerer Hitze weich wird. Keulenst\u00fccke k\u00f6nnen bereits bei ungef\u00e4hr 75\u201380 \u00b0C saftig sein. Da unterschiedliche St\u00fccke gemeinsam garen, wird an zwei Stellen gemessen. Das Fleisch ruht zwanzig Minuten locker bedeckt. Diese Pause stabilisiert die S\u00e4fte und gibt Zeit, \u00fcbersch\u00fcssiges Fett von der Pfannenoberfl\u00e4che abzusch\u00f6pfen. Die Kartoffeln bleiben w\u00e4hrenddessen unbedeckt im ausgeschalteten, ge\u00f6ffneten Ofen, damit ihre Kruste nicht durch Dampf weich wird.<\/p><p>Die fertige Pfanne soll nicht trocken sein. Zwischen den Kartoffeln bleibt eine kleine Menge konzentrierter, zitronig-w\u00fcrziger Jus. Zitronenschale bringt Duft, der Saft kommt erst nach dem Braten hinzu und hebt die kr\u00e4ftigen R\u00f6staromen. Das Gericht ist f\u00fcr sechs Personen ausgelegt und eignet sich f\u00fcr eine gro\u00dfe gemeinsame Tafel. Ein bitterer Salat oder kurz gegarter Mangold reicht als Beilage. Weitere St\u00e4rke ist unn\u00f6tig, weil die Kartoffeln bereits den Bratensaft tragen. Die Wirkung entsteht aus saftigem Fleisch, gebr\u00e4unten Kartoffeln und einer Pfanne, in der Rosmarin und Knoblauch erkennbar bleiben, aber nichts verbrannt schmeckt.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Vom ersten Arbeitsschritt bis zum Servieren<\/p><h3 id=\"recipe-timeline-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Rhythmus der Zubereitung<\/h3><\/div><p class=\"gj-rail-total\">Vorbereitung: 25 Min. \u00b7 Garung: 2 Std. \u00b7 Ruhe: 20 Min.<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Lamm w\u00fcrzen und Kartoffeln schneiden.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Br\u00e4ter zugedeckt in den Ofen geben.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H55M\">1:55<\/time><span>\u00d6ffnen, wenden und kr\u00e4ftig br\u00e4unen.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT2H25M\">2:25<\/time><span>Fleisch ruhen lassen und Jus abschmecken.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>Rezept in K\u00fcrze.<\/strong> Lammst\u00fccke mit Knochen werden mit Salz, Pfeffer, Oliven\u00f6l, Rosmarin und Zitronenschale eingerieben. Gro\u00dfe Kartoffelspalten, angedr\u00fcckte Knoblauchzehen, Wei\u00dfwein und Fond bilden im Br\u00e4ter das Bett. Neunzig Minuten garen Fleisch und Kartoffeln fest zugedeckt bei 190 \u00b0C. Danach wird der Br\u00e4ter ge\u00f6ffnet, alles vorsichtig gewendet und weitere 30\u201345 Minuten kr\u00e4ftig gebr\u00e4unt. Schulterst\u00fccke sind besonders zart bei 88\u201392 \u00b0C Kerntemperatur; Keulenst\u00fccke d\u00fcrfen etwas fr\u00fcher herausgenommen werden. Das Fleisch ruht zwanzig Minuten, w\u00e4hrend die Kartoffeln trocken und hei\u00df bleiben. Zitronensaft und konzentrierte Pfannenjus schlie\u00dfen das Gericht ab. Sechs Portionen verbinden saftiges Lamm, gebr\u00e4unte Kartoffelkanten und ein klares Rosmarin-Knoblauch-Aroma.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Zutaten<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-1-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><h4 id=\"recipe-ingredient-group-1-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">F\u00fcr Lamm und Kartoffeln<\/h4><ul><li><strong>2,2 kg Lamm-Schulter- und Keulenst\u00fccke mit Knochen<\/strong><em>In 5\u20136 \u00e4hnlich gro\u00dfe Portionen geschnitten.<\/em><\/li><li><strong>1,5 kg festkochende Kartoffeln, in gro\u00dfen Spalten<\/strong><\/li><li><strong>70 ml natives Oliven\u00f6l extra<\/strong><\/li><li><strong>6 Knoblauchzehen, angedr\u00fcckt<\/strong><\/li><li><strong>20 g frischer Rosmarin<\/strong><em>Die H\u00e4lfte gehackt, die H\u00e4lfte als Zweige.<\/em><\/li><li><strong>1 Bio-Zitrone<\/strong><em>Schale fein abgerieben, Saft separat.<\/em><\/li><li><strong>24 g feines Meersalz<\/strong><\/li><li><strong>2 TL frisch gemahlener schwarzer Pfeffer<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredient-group-2-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><h4 id=\"recipe-ingredient-group-2-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">F\u00fcr die Pfannenjus<\/h4><ul><li><strong>250 ml trockener Wei\u00dfwein<\/strong><\/li><li><strong>250 ml ungesalzener Lamm- oder Rinderfond<\/strong><\/li><li><strong>100 ml hei\u00dfes Wasser<\/strong><em>Nur bei Bedarf w\u00e4hrend des offenen Bratens.<\/em><\/li><\/ul><\/section><\/div><\/div>\n    <aside class=\"gj-ing-note\"><strong>Allergene und Sicherheit.<\/strong> Sulfite durch Wei\u00dfwein. Gekaufter Fond kann Sellerie oder weitere Allergene enthalten; Kennzeichnung pr\u00fcfen.<\/aside>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Zubereitung Schritt f\u00fcr Schritt<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Vorbereiten<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Lamm w\u00fcrzen<\/p><p class=\"gj-step-x\">Lamm trocken tupfen. Mit 40 ml Oliven\u00f6l, gehacktem Rosmarin, Zitronenschale, Salz und Pfeffer gr\u00fcndlich einreiben und 30 Minuten bei Raumtemperatur stehen lassen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Br\u00e4ter f\u00fcllen<\/p><p class=\"gj-step-x\">Kartoffeln mit restlichem Oliven\u00f6l mischen und in einem breiten Metallbr\u00e4ter verteilen. Knoblauch und Rosmarinzweige dazwischenlegen, Lamm daraufsetzen und Wei\u00dfwein sowie Fond angie\u00dfen.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Garen und br\u00e4unen<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Zugedeckt garen<\/p><p class=\"gj-step-x\">Br\u00e4ter fest mit Deckel oder Folie schlie\u00dfen und bei 190 \u00b0C Ober-\/Unterhitze 90 Minuten garen. Die Fl\u00fcssigkeit soll leise k\u00f6cheln, nicht vollst\u00e4ndig verdampfen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Offen br\u00e4unen<\/p><p class=\"gj-step-x\">Abdeckung entfernen, Fleisch und Kartoffeln vorsichtig wenden und 30\u201345 Minuten offen weiterbraten. Bei trockener Pfanne wenig hei\u00dfes Wasser angie\u00dfen.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Kerntemperatur pr\u00fcfen<\/p><p class=\"gj-step-x\">Schulterst\u00fccke bis 88\u201392 \u00b0C und Keulenst\u00fccke bis mindestens 75 \u00b0C Kerntemperatur garen. Die Oberfl\u00e4che soll tief gebr\u00e4unt und die Kartoffeln an den Kanten knusprig sein.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ruhen und abschlie\u00dfen<\/p><p class=\"gj-step-x\">Fleisch locker bedeckt 20 Minuten ruhen lassen. \u00dcbersch\u00fcssiges Fett von der Jus absch\u00f6pfen, Zitronensaft einr\u00fchren und Kartoffeln mit der konzentrierten Pfannenfl\u00fcssigkeit wenden.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Servieren, aufbewahren und anpassen<\/h3><\/div>\n    \n<div class=\"gj-info-grid\">\n  <section class=\"gj-info-card\"><h4>Servieren und kombinieren<\/h4><p>Direkt aus dem Br\u00e4ter mit einem bitteren gr\u00fcnen Salat, gekochtem Mangold oder ged\u00fcnstetem Fr\u00fchlingsgem\u00fcse servieren. Die Jus sparsam \u00fcber Fleisch und Kartoffeln l\u00f6ffeln.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Aufbewahren und erhitzen<\/h4><p>Reste innerhalb von 2 Stunden k\u00fchlen und bis zu 3 Tage bei h\u00f6chstens 4 \u00b0C lagern. Fleisch und Kartoffeln abgedeckt auf mindestens 74 \u00b0C erhitzen; f\u00fcr knusprige Kanten die letzten Minuten offen garen.<\/p><\/section>\n  <section class=\"gj-info-card\"><h4>Vier praktikable Varianten<\/h4><ul><li>Ein Drittel der Kartoffeln durch Fenchelspalten ersetzen und den Rosmarin leicht reduzieren.<\/li><li>Wei\u00dfwein durch ungesalzenen Fond und 15 ml Zitronensaft ersetzen.<\/li><li>Lammkeule am St\u00fcck verwenden und die Garzeit nach Gewicht und Kerntemperatur anpassen.<\/li><li>Zum offenen Braten einige halbierte kleine Tomaten erg\u00e4nzen.<\/li><\/ul><\/section>\n  <section class=\"gj-info-card\"><h4>Drei Hinweise aus der Testk\u00fcche<\/h4><ol><li>Lamm trocken tupfen, damit die Gew\u00fcrzpaste haftet und die Oberfl\u00e4che sp\u00e4ter br\u00e4unt.<\/li><li>Kartoffelspalten gro\u00df halten, weil sie bereits w\u00e4hrend der feuchten Phase garen.<\/li><li>Fleisch an mehreren Stellen messen, wenn Schulter und Keule gemeinsam im Br\u00e4ter liegen.<\/li><\/ol><\/section>\n  <section class=\"gj-info-card gj-info-card--wide\"><h4>Ben\u00f6tigte Ausr\u00fcstung<\/h4><ul><li>Breiter Metallbr\u00e4ter mit Deckel<\/li><li>Scharfes Kochmesser<\/li><li>K\u00fcchengarn oder Folie zum Abdichten<\/li><li>Digitales Einstichthermometer<\/li><li>Fettl\u00f6ffel<\/li><\/ul><\/section>\n<\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-de-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">N\u00e4hrwerte pro Portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorien<\/dt><dd>\u2248 705 kcal<\/dd><\/div>\n      <div><dt>Kohlenhydrate<\/dt><dd>\u2248 38 g<\/dd><\/div>\n      <div><dt>Protein<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Fett<\/dt><dd>\u2248 39 g<\/dd><\/div>\n      <div><dt>Ballaststoffe<\/dt><dd>\u2248 4 g<\/dd><\/div>\n      <div><dt>Natrium<\/dt><dd>\u2248 790 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion:<\/strong> 1 Portion (etwa 520 g). <strong>Wichtige Allergene:<\/strong> Sulfite durch Wei\u00dfwein. Gekaufter Fond kann Sellerie oder weitere Allergene enthalten; Kennzeichnung pr\u00fcfen. Die Werte sind eine ungef\u00e4hre Sch\u00e4tzung auf Grundlage \u00fcblicher Referenzdaten; tats\u00e4chliche Werte variieren durch Marken, Zuschnitt, Fl\u00fcssigkeitsverlust, Fettaufnahme und Portionierung.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Abschlie\u00dfender Eindruck<\/p>\n    <p class=\"gj-close-quote\">Eine einzige Pfanne kann zartes Fleisch und gebr\u00e4unte Kartoffeln liefern, wenn Feuchtigkeit und offene Hitze nacheinander eingesetzt werden.<\/p>\n    <p class=\"gj-close-copy\">Die zweistufige Garung sch\u00fctzt das Lamm vor Austrocknung und l\u00e4sst die Kartoffeln dennoch r\u00f6sten. 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