{"id":6012,"date":"2022-04-12T08:54:59","date_gmt":"2022-04-12T06:54:59","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6012"},"modified":"2022-04-12T08:55:00","modified_gmt":"2022-04-12T06:55:00","slug":"carre-dagneau-a-la-persillade","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/carre-dagneau-a-la-persillade\/","title":{"rendered":"Carr\u00e9 d’agneau \u00e0 la persillade"},"content":{"rendered":"\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 25 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
1 carr\u00e9 d’agneau de 8 c\u00f4tes fendues
2 cuillers \u00e0 soupe d’huile d’olive
3 cuillers \u00e0 soupe de chapelure
2 gousses d’ail
40 g de beurre
1 bouquet de persil
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Pelez et hachez l’ail.
Hachez le persil.
Pr\u00e9parez la persillade en m\u00e9langeant \u00e0 l’ail, la chapelure et le persil.<\/p>\n\n\n\n

Pr\u00e9chauffez le four \u00e0 210\u00b0C (th7).<\/p>\n\n\n\n

Faites chauffer de l’huile dans une sauteuse.
Faites y dorer le carr\u00e9 d’agneau.<\/p>\n\n\n\n

Disposez-le alors dans un plat allant au four.
Enfournez 15 minutes.<\/p>\n\n\n\n

Recouvrez la partie externe (bomb\u00e9e) du carr\u00e9 avec la persillade.
Faites la bien adh\u00e9rer en appuyant avec la main ou avec une spatule.<\/p>\n\n\n\n

Parsemez de noisettes de beurre et enfournez de nouveau quelques minutes<\/p>\n\n\n\n

Dressage<\/strong>:
Dressez le carr\u00e9 entour\u00e9 de haricots verts et de pommes de terre rates.<\/p>\n\n\n\n

Breuvage<\/strong>:
C\u00f4tes du Ventoux (Vall\u00e9e du Rh\u00f4ne)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 25 minutes Ingr\u00e9dients:1 carr\u00e9 d’agneau de 8 c\u00f4tes fendues2 cuillers \u00e0 soupe d’huile d’olive3 cuillers \u00e0 soupe de chapelure2 gousses d’ail40 g de beurre1 bouquet de persilSel et … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-6012","post","type-post","status-publish","format-standard","hentry","category-agneau"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6012","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=6012"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6012\/revisions"}],"predecessor-version":[{"id":6013,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6012\/revisions\/6013"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6012"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6012"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6012"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}