{"id":2500,"date":"2013-03-31T17:12:00","date_gmt":"2013-03-31T15:12:00","guid":{"rendered":"https:\/\/latambouilledebouille.com\/index.php\/2013\/03\/31\/gigot-dagneau\/"},"modified":"2020-04-15T14:44:41","modified_gmt":"2020-04-15T12:44:41","slug":"gigot-dagneau","status":"publish","type":"post","link":"https:\/\/latambouilledebouille.com\/index.php\/2013\/03\/31\/gigot-dagneau\/","title":{"rendered":"Gigot d’agneau"},"content":{"rendered":"
\n
\n

Hello mes petits chocolats de Pâques! <\/span><\/p>\n

Hier je vous avais parlé du gigot d’agneau.<\/span><\/p>\n

Alors pour la petite histoire, l’agneau, le mouton, je n’aime pas vraiment ça, j’en mange genre une fois tous les 10 ans, mais cette année, je ne sais pas, je crois que le matraquage “agneau pascal” a fait son effet dans ma petite tête et je me suis dit que peut-être j’en gardé juste un mauvais souvenir.<\/span><\/p>\n

Verdict, c’était bon, l’assaisonement était top (je pense le refaire mais sur un rosbif) mais bon, l’agneau et moi c’est définitivement pas mon truc! Je garde donc mon “une fois tous les 10 ans” ah ah ah<\/span><\/p>\n

\"gigot3\"<\/p>\n

INGREDIENTS:<\/span><\/span><\/p>\n

1 gigot de 1,5kg<\/span><\/p>\n

4 gousses d’ail<\/span><\/p>\n

4 brin  de thym frais<\/span><\/p>\n

1 bouquet de basilic frais<\/span><\/p>\n

3 cuillères à soupe de sauce soja<\/span><\/p>\n

3 cuillères à soupe de pignon de pin<\/span><\/p>\n

5 cuillères à soupe d’huile d’olive (+ de l’huile d’olive pour arroser le gigot)<\/span><\/p>\n

4 brins de persil frais<\/span><\/p>\n

Herbes de Provence<\/span><\/p>\n

\"gigot\"<\/p>\n

Piquer d’ail votre gigot.<\/span><\/p>\n

Préchauffer votre four à 220°.<\/span><\/p>\n

Inciser le gigot et le mettre au four pour 15 minutes sans matière grasse. Le gras va “nourrir” la viande et l’a rendre moelleuse.<\/span><\/p>\n

Sortir le gigot, arroser le d’huile d’olive et parsemer d’herbes de Provence.<\/span><\/p>\n

Enfourner de nouveau pour 15 minutes.<\/span><\/p>\n

Pendant ce temps, mettre dans un mixer, l’ail restant, le basilic, le thym, la sauce soja, l’huile d’olive, le persil et les pignons de pin. Mixer, vous allez obtenir une pâte, comme un pesto (mioum).<\/span><\/p>\n

Sortir votre viande du four, tartiner votre mélange sur la viande, puis mettre le four à 180° et enfourner votre viande pour 30 minutes.<\/span><\/p>\n

Ajouter des flageolets si vous le souhaiter.<\/span><\/p>\n

Eteindre le four ou le mettre au minimum pendant 15 minutes.<\/span><\/p>\n

Normalement il devrait être rosé.<\/span><\/p>\n

Nous l’avons servi avec des flageolets (hé hé hé) et une bonne purée de patates maison! mioummmm<\/span><\/p>\n

Voilà, je vous souhaite un bon lundi férié \ud83d\ude42 <\/span><\/p>\n

A bientôt.<\/span><\/p>\n

Bouille de Gum<\/span><\/p>\n

\"logoblog\"<\/p>\n

 <\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Hello mes petits chocolats de Pâques!  Hier je vous avais parlé du gigot d’agneau. Alors pour la petite histoire, l’agneau, le mouton, je n’aime pas vraiment ça, j’en mange genre une fois tous les 10 ans, mais cette année, je ne sais pas, je crois que le matraquage “agneau pascal” a fait son effet dans […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1017],"tags":[1476,20,73,1477,438,483,727,660,673,691,816,908],"class_list":["post-2500","post","type-post","status-publish","format-standard","hentry","category-plat","tag-agneau","tag-ail","tag-basilic","tag-gigot","tag-huile-dolive","tag-laurier","tag-paques","tag-persil","tag-pignon-de-pin","tag-plat","tag-sauce-soja","tag-thym"],"acf":[],"yoast_head":"\nGigot d'agneau - La tambouille de Bouille<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/latambouilledebouille.com\/index.php\/2013\/03\/31\/gigot-dagneau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gigot d'agneau\" \/>\n<meta property=\"og:description\" content=\"Hello mes petits chocolats de Pâques!  Hier je vous avais parlé du gigot d’agneau. 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