{"id":11170,"date":"2016-06-18T07:55:22","date_gmt":"2016-06-18T05:55:22","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=11170"},"modified":"2016-06-18T07:55:22","modified_gmt":"2016-06-18T05:55:22","slug":"lamb-from-island-brac","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2016\/06\/18\/lamb-from-island-brac\/","title":{"rendered":"Lamb from island Bra\u010d"},"content":{"rendered":"<p>Regardless of whether it is prepared under a baking lid, on a skew or sauted, island lamb is a true specialty. This version prepared from carrots, olives and olive oil gravy, rounded with flavours and scents of Mediterranean herbs, comes from the island of Bra\u010d. Combined with boiled potato side-dish is a complete meal in Mediterannean spirit.<!--more-->[one_third]<\/p>\n<h4>Ingredients<\/h4>\n<p>500 g (17.5 oz) lamb shoulder (without bones)<br \/>\n50 ml (1.7 fl oz) olive oil<br \/>\n1 teaspoon salt<br \/>\n\u00bd teaspoon pepper<br \/>\n1 sprig rosemary<br \/>\n1 bay leaf<br \/>\n100 ml (3.4 fl oz) white wine<br \/>\n100 g (3.5 oz) carrots<br \/>\n80 g (2.8 oz) black olives (pitted)<br \/>\n1 teaspoon tomato concentrate<br \/>\nparsley leaves<\/p>\n<p><a href=\"http:\/\/southernfood.about.com\/library\/info\/blconv.htm\" target=\"_blank\">Conversion Calculator for Cooking<\/a><br \/>\n[\/one_third]<br \/>\n[two_third_last]<\/p>\n<h4>Preparation<\/h4>\n<p>Clean the lamb (about 1 kg with bones) from bones and membranes. You can use the bones to prepare excellent soup or stock. Carve the meat in smaller pieces and fry on heated oil to get colour. Add rosemary, bay leaf, salt and pepper. Pour with white wine and wait for the alcohol to evaporate. Then pour with 500 ml warm water and cook for 40 minutes on mid heat.<\/p>\n<p>Peel and slice the carrots, add them to the dish and cook for the following 20 minutes. Then add tomato concentrate and olives, and cook for another 5 minutes. As needed, add additional salt and pepper. Remove the herbs and sprinkle with chopped parsley.<br \/>\n[\/two_third_last]<\/p>\n<p><strong>Serving<\/strong><br \/>\nServe the lamb with boiled potatoes.<\/p>\n<p><strong>Preparation time<\/strong><br \/>\n120 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Regardless of whether it is prepared under a baking lid,  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":11074,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11170","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11170","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=11170"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/11170\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=11170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=11170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=11170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}