{"id":79,"date":"2009-05-19T15:34:47","date_gmt":"2009-05-19T13:34:47","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=79"},"modified":"2009-05-19T15:34:47","modified_gmt":"2009-05-19T13:34:47","slug":"carre-dagneau-aux-herbes","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/19\/79-carre-dagneau-aux-herbes\/","title":{"rendered":"Carr\u00e9 d’agneau aux herbes"},"content":{"rendered":"

Le carr\u00e9 d’agneau est tr\u00e8s savoureux et parfait pour une soir\u00e9e de printemps. La pr\u00e9paration est facile et rapide. <\/p>\n

Ingr\u00e9dients <\/strong>(pour 8 personnes) <\/p>\n

2. carr\u00e9s d\u2019agneau par\u00e9s
\n1 c. \u00e0 soupe de beurre
\n4 c. \u00e0 soupe d’huile d\u2019olive
\n2 c. \u00e0 soupe de moutarde de Dijon
\n2 gousses d\u2019ail hach\u00e9es finement
\n1 c. \u00e0 soupe d’herbes de Provence
\n2 c. \u00e0 caf\u00e9 de persil frais hach\u00e9
\n2 brins de romarin
\nFleur de sel
\nPoivre en grains au moulin<\/p>\n

\"carre_agneau1\"<\/p>\n

1. Pr\u00e9chauffer le four \u00e0 200\u00b0C.
\n2. Dans une po\u00eale, saisir les carr\u00e9s d\u2019agneau 2-3 minutes de chaque c\u00f4t\u00e9 dans le beurre. Poivrer et saler au go\u00fbt.
\n3. R\u00e9server.
\n4. Dans un petit bol, bien m\u00e9langer tous les autres ingr\u00e9dients.
\n5. Couvrir chaque carr\u00e9 d\u2019agneau avec le m\u00e9lange d\u2019herbes de Provence.
\n6. D\u00e9poser les carr\u00e9s d\u2019agneau dans une cocotte et cuire \u00e0 d\u00e9couvert 20 minutes en arrosant fr\u00e9quemment avec le jus de cuisson.<\/p>\n

Suggestion : servir accompagn\u00e9 d’haricots verts.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une recette classique.<\/p>\n","protected":false},"author":18,"featured_media":2878,"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":[46,131],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/carre_agneau1-1.jpg?fit=500%2C447","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":79,"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":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":79,"position":1},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":42,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/15\/42-gigot-dagneau-boulanger\/","url_meta":{"origin":79,"position":2},"title":"Gigot d’agneau boulanger","date":"15 mai 2009","format":false,"excerpt":"Une recette vraiment savoureuse et tr\u00e8s facile.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/agneau_pomme-de-terre-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":65,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/17\/65-tajine-dagneau-aux-abricots\/","url_meta":{"origin":79,"position":3},"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":2476,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/03\/22\/2476-tajine-dagneau-aux-legumes\/","url_meta":{"origin":79,"position":4},"title":"Tajine d’agneau aux l\u00e9gumes","date":"22 mars 2011","format":false,"excerpt":"Un excellent Tajine d'Agneau qui fera le bonheur des grands et des petits. L'agneau se marie harmonieusement aux artichauts, aux navets et aux carottes... R\u00e9galez-vous sans plus attendre ! Ingr\u00e9dients 1,2 kg d'\u00e9paule d'agneau 4 petits navets ronds 1 botte de carottes 5 pommes de terre nouvelles 1 bouquet d'artichauts\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/03\/Tajine_agneau_legumes-1.jpg?fit=500%2C332&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":79,"position":5},"title":"D\u00e9j\u00e0 la rentr\u00e9e ? Profitez-en pour faire un agneau au paprika !","date":"17 septembre 2007","format":false,"excerpt":"holalala, d\u00e9j\u00e0 septembre (et bien entam\u00e9 en plus !) Hop, je vous fais partager ma derni\u00e8re exp\u00e9rience : la recette de l'agneau au paprika Alors, on commence par les courses : il vous faudra 1 kg d'\u00e9paule d'agneau d\u00e9soss\u00e9e (ou 1,5kg si vous gardez l'os) , environ 80 g de\u2026","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/09\/agneau-1.jpg?fit=491%2C448&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/79"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=79"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/79\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2878"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}