Ingr\u00e9dients<\/strong> (pour 6 personnes) Pr\u00e9paration<\/strong> Bon app\u00e9tit !<\/p>\n","protected":false},"excerpt":{"rendered":" Une recette vraiment savoureuse et tr\u00e8s facile.<\/p>\n","protected":false},"author":18,"featured_media":2874,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2],"tags":[8,118,218],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/agneau_pomme-de-terre-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":50,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/16\/50-brochettes-dagneau-marine\/","url_meta":{"origin":42,"position":0},"title":"Brochettes d\u2019agneau marin\u00e9","date":"16 mai 2009","format":false,"excerpt":"Les saveurs rappellent celles des tajines.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/brochettes_agneau-1.jpg?fit=300%2C214&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1307,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/05\/1307-souris-dagneau-aux-raisins-secs\/","url_meta":{"origin":42,"position":1},"title":"Souris d’agneau aux raisins secs","date":"5 avril 2010","format":false,"excerpt":"Morceau de chair entourant l'extr\u00e9mit\u00e9 de l'os du gigot, la souris d'agneau est d'une extr\u00eame tendret\u00e9, due \u00e0 sa haute teneur en collag\u00e8ne. 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\n1 kilo de pommes de terre
\n1 Gigot d’agneau de 1,5 kg
\n1\u00a0cube aux l\u00e9gumes
\nEau
\nAil, Echalote, Poivre<\/p>\n![\"agneau_pomme-de-terre\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/05\/agneau_pomme-de-terre-1.jpg?resize=500%2C375\" "\\"agneau_pomme-de-terre\\"")
<\/p>\n
\n1. Couper les pommes de terres en rondelles, les mettre dans un, ajouter de l’ail, du poivre et des \u00e9chalotes.
\n2. Diluer un cube aux l\u00e9gumes dans 3\/4 litre d’eau, ajouter aux pommes de terres.
\n3. Mettre le gigot par dessus les pommes de terre
\n4. Mettre au four pour 1h00\u00a0\u00e0 1h30 (suivant la grosseur) \u00e0 180\/200\u00b0C<\/p>\n