{"id":14,"date":"2006-02-12T15:02:38","date_gmt":"2006-02-12T15:02:38","guid":{"rendered":""},"modified":"2017-03-08T22:13:27","modified_gmt":"2017-03-08T21:13:27","slug":"epaule-dagneau-en-croute-dherbes","status":"publish","type":"post","link":"https:\/\/dafrenchcooking.fr\/?p=14","title":{"rendered":"Epaule d&rsquo;agneau en cro\u00fbte d&rsquo;herbes"},"content":{"rendered":"<p>Encore un bon plat pour un repas familial ou si vous voulez \u00e9pater vos amis. Accompagnez de haricots (verts et\/ou au gaz) et le tour est jou\u00e9. Les gnangnans du gigot saignant seront satisfaits.<br \/>\n<!--more--><\/p>\n<h3>Ingr\u00e9dients<\/h3>\n<p>Pour 6 personnes<\/p>\n<ul>\n<li>1 \u00e9paule d&rsquo;agneau ou un gigot<\/li>\n<li>4 cuiller \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<li>1 bouquet de persil<\/li>\n<li>1 bouquet de coriandre<\/li>\n<li>1 bouquet de ciboulette<\/li>\n<li>1 branche de thym<\/li>\n<li>1 branche de romarin<\/li>\n<li>3 gousses d&rsquo;ail<\/li>\n<li>5 tranches de pain rassis<\/li>\n<\/ul>\n<h3>Pr\u00e9paration<\/h3>\n<ol>\n<li>Hacher les herbes \u00e0 la main de fa\u00e7on \u00e0 obtenir un grand bol.<\/li>\n<li>Mixer le pain en chapelure, le m\u00e9langer aux herbes.<\/li>\n<li>Ajouter l&rsquo;huile d&rsquo;olive, le sel, le poivre, m\u00e9langer pour obtenir une p\u00e2te <\/li>\n<li>Peler l&rsquo;ail, le tailler en lamelles.<\/li>\n<li>Piquer l&rsquo;\u00e9paule avec la pointe d&rsquo;un couteau et glisser une lamelle d&rsquo;ail par la fente.<\/li>\n<li>Badigeonner l&rsquo;\u00e9paule d&rsquo;huile d&rsquo;olive avec un pinceau.<\/li>\n<li>Tapisser la viande avec la p\u00e2te faite avec les herbes.<\/li>\n<li>Cuire \u00e0 four moyen 100\u00b0C th4 pendant 2 heures.<\/li>\n<li>Servir d\u00e8s la sortie du four.<\/li>\n<li>Accompagner de haricots panach\u00e9s, ou de pommes de terre saut\u00e9es.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Encore un bon plat pour un repas familial ou si vous voulez \u00e9pater vos amis. Accompagnez de haricots (verts et\/ou au gaz) et le tour est jou\u00e9. Les gnangnans du gigot saignant seront satisfaits. T\u00e9l\u00e9charger l&rsquo;article au format PDF<\/p>\n","protected":false},"author":2,"featured_media":595,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,10],"tags":[143,77,133,119,83,152,59,210,180],"class_list":["post-14","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","category-viandes_et_volailles","tag-agneau","tag-ail","tag-ciboulette","tag-coriandre","tag-huile-dolive","tag-pain-rassis","tag-persil","tag-romarin","tag-thym"],"_links":{"self":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/14","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14"}],"version-history":[{"count":0,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/posts\/14\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=\/wp\/v2\/media\/595"}],"wp:attachment":[{"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dafrenchcooking.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}