{"id":50,"date":"2009-05-16T15:33:47","date_gmt":"2009-05-16T13:33:47","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=50"},"modified":"2009-05-16T15:33:47","modified_gmt":"2009-05-16T13:33:47","slug":"brochettes-dagneau-marine","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/16\/50-brochettes-dagneau-marine\/","title":{"rendered":"Brochettes d\u2019agneau marin\u00e9"},"content":{"rendered":"

Une recette tr\u00e8s facile \u00e0 pr\u00e9parer. Traditionnellement, pour confectionner ces brochettes on utilise l’agneau maigre d\u00e9soss\u00e9 pris dans le gigot. Les saveurs rappellent celles des tajines. Un vrai r\u00e9gal pour votre famille ! <\/p>\n

Brochettes d\u2019agneau marin\u00e9<\/strong><\/p>\n

\"brochettes_agneau\"<\/p>\n

Ingr\u00e9dients <\/strong>(pour 4 personnes)<\/p>\n

Environ 800 g d\u2019agneau d\u00e9soss\u00e9e
\n8 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive
\n2 cuill\u00e8res \u00e0 soupe de miel liquide
\n1 citron confit
\n2 branches de thym
\n1 cuill\u00e8re \u00e0 soupe de paprika
\nSel et poivre<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1. Pr\u00e9parer la marinade en m\u00e9langeant le miel, l\u2019huile, le paprika, le citron confit coup\u00e9 en petits d\u00e9s, le thym, le sel et le poivre. Laisser mariner la viande coup\u00e9e en petits cubes environ 3 heures.
\n2. Enfiler les morceaux de viande sur des brochettes.
\n3. Les cuire sous le gril du four (environ 10 \u00e0 15 minutes selon la puissance du gril), ou au barbecue. Les morceaux de viande doivent \u00eatre l\u00e9g\u00e8rement grill\u00e9s en surface et encore un peu ros\u00e9s \u00e0 l\u2019int\u00e9rieur.<\/p>\n

Suggestion : Servir avec une semoule agr\u00e9ment\u00e9e de raisins secs.<\/p>\n","protected":false},"excerpt":{"rendered":"

Les saveurs rappellent celles des tajines. <\/p>\n","protected":false},"author":18,"featured_media":2875,"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":[2,6],"tags":[8,33],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/brochettes_agneau-1.jpg?fit=300%2C214","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":65,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/17\/65-tajine-dagneau-aux-abricots\/","url_meta":{"origin":50,"position":0},"title":"Tajine d’agneau aux abricots","date":"17 mai 2009","format":false,"excerpt":"Les abricots accompagnent \u00e0 merveille la viande d'agneau.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/tajine_agneau-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":35,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/09\/17\/35-deja-la-rentree-profitez-en-pour-faire-un-agneau-au-paprika\/","url_meta":{"origin":50,"position":1},"title":"D\u00e9j\u00e0 la rentr\u00e9e ? 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