R\u00e9dacteur jmsuder<\/p>\n\n\n\n
Nombre de parts: 10
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 60 minutes<\/p>\n\n\n\n
Ingr\u00e9dients <\/strong>: Pr\u00e9paration <\/strong>: Frotter et piquer d’ail le gigot d’agneau, en prenant soin de retirer le gras visible.<\/p>\n\n\n\n D\u00e9poser le gigot dans une l\u00e8chefrite sur les l\u00e9gumes hachis grossi\u00e8rement (carotte, oignon et branche de c\u00e9leri ), saler et poivrer. Dans un bol, m\u00e9langer le thym, le beurre ou la margarine, la moutarde et la chapelure. Retourner le gigot apr\u00e8s 30 minutes de cuisson. Dressage <\/strong>: Breuvage <\/strong>: Notes\u00a0<\/strong>: R\u00e9dacteur jmsuder Nombre de parts: 10Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 60 minutes Ingr\u00e9dients :1 gigot d’agneau4 gousses d’ail1 carotte1 oignon1 branche de c\u00e9lerisel, poivre1 branche de thym40 g de beurre2 c. \u00e0 soupe de moutarde2 c. … 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-6034","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\/6034","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=6034"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6034\/revisions"}],"predecessor-version":[{"id":6035,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6034\/revisions\/6035"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6034"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6034"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6034"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 gigot d’agneau
4 gousses d’ail
1 carotte
1 oignon
1 branche de c\u00e9leri
sel, poivre
1 branche de thym
40 g de beurre
2 c. \u00e0 soupe de moutarde
2 c. \u00e0 soupe de chapelure
10 cl d’eau<\/p>\n\n\n\n
Pr\u00e9chauffer le four \u00e0 210\u00b0C. th-7<\/p>\n\n\n\n
R\u00e9server.<\/p>\n\n\n\n
Badigeonner le gigot du m\u00e9lange.
Cuire au four de 50 \u00e0 60 minutes en arrosant avec le liquide de temps \u00e0 autre. (voir note)<\/p>\n\n\n\n
Retirer le gigot de la l\u00e8chefrite.
D\u00e9graisser le jus de cuisson.
R\u00e9server.<\/p>\n\n\n\n
Au moment de servir, couper en fines tranches et arroser de jus de cuisson.
Accompagner de pommes de terre.<\/p>\n\n\n\n
Moulin \u00e0 Vent (Beaujolais)<\/p>\n\n\n\n
Pour la cuisson du gigot on compte 12-15 minutes par livre.<\/p>\n","protected":false},"excerpt":{"rendered":"