{"id":4970,"date":"2010-05-14T10:50:49","date_gmt":"2010-05-14T08:50:49","guid":{"rendered":"https:\/\/dev.stenmelin.se\/?p=4970"},"modified":"2014-05-18T12:19:28","modified_gmt":"2014-05-18T10:19:28","slug":"rokt-lammstek-anvand-din-grill-att-varmroka-lammstek","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2010\/05\/rokt-lammstek-anvand-din-grill-att-varmroka-lammstek\/","title":{"rendered":"R\u00f6kt lammstek – anv\u00e4nd din grill att varmr\u00f6ka lammstek"},"content":{"rendered":"

Torkad rosmarin<\/p>\n

Salt<\/p>\n

Peppar<\/p>\n

R\u00f6ktr\u00e4 (bl\u00f6tlagt)<\/p>\n

 <\/p>\n

    \n
  1. bl\u00f6tl\u00e4gg r\u00f6ktr\u00e4t i god tid innan r\u00f6kningen minst ett par timmar<\/li>\n
  2. bena ur lamsteken om du vill ha ett lite tunnare k\u00f6ttstycke och d\u00e4rmed mer snabbr\u00f6kt sk\u00e4r steken s\u00e5 att du kan vika ut den helt och h\u00e5llet<\/li>\n
  3. gnid in steken i ordentligt med salt och peppar, str\u00f6 torkat rosmarin \u00f6ver, s\u00e4tt din digitala termometer i k\u00f6ttets tjockaste del<\/li>\n
  4. placera steken i grillen vid sidan av gl\u00f6db\u00e4dden och l\u00e4gg det bl\u00f6tlagda r\u00f6ktr\u00e4t p\u00e5 gl\u00f6den, sladden till termometern drar du genom grillens ventilationsh\u00e5l och ansluter till termometern. St\u00e4ng locket<\/li>\n<\/ol>\n

    L\u00e5t steken r\u00f6ka till den n\u00e5tt \u00f6nskad k\u00f6ttemperatur 63-70 gr beroende p\u00e5 hur vilket k\u00f6tt du har och hur blodigt du vill ha k\u00f6ttet. Lammstek har jag r\u00f6kt till 70 grader n\u00e4r jag t\u00e4nker anv\u00e4nda \u00f6verblivet k\u00f6tt till p\u00e5l\u00e4gg.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Torkad rosmarin Salt Peppar R\u00f6ktr\u00e4 (bl\u00f6tlagt)   bl\u00f6tl\u00e4gg r\u00f6ktr\u00e4t i god tid innan r\u00f6kningen minst ett par timmar bena ur lamsteken om du vill ha ett lite tunnare k\u00f6ttstycke och d\u00e4rmed mer snabbr\u00f6kt sk\u00e4r steken s\u00e5 att du kan vika ut den helt och h\u00e5llet gnid in steken i ordentligt med salt och peppar, str\u00f6 […]<\/p>\n","protected":false},"author":1,"featured_media":4976,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[55],"class_list":["post-4970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kott","tag-lamm"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=4970"}],"version-history":[{"count":5,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4970\/revisions"}],"predecessor-version":[{"id":4978,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/4970\/revisions\/4978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/4976"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=4970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=4970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=4970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}