{"id":778,"date":"2013-01-27T09:28:02","date_gmt":"2013-01-27T14:28:02","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=778"},"modified":"2013-01-27T09:28:02","modified_gmt":"2013-01-27T14:28:02","slug":"agneau-braise-a-lail","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=778","title":{"rendered":"Agneau brais\u00e9 \u00e0 l&#8217;ail"},"content":{"rendered":"<p><strong>Note: <\/strong>Je double la quantit\u00e9 de bouillon de poulet.\u00a0 Je v\u00e9rifie \u00e0 chaque heure et je rajoute de l&#8217;eau au besoin.<\/p>\n<p><strong>Source: <\/strong>http:\/\/www.ricardocuisine.com\/recettes\/4792-agneau-braise-a-l-ail<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160633\" \/> 1 r\u00f4ti d\u2019\u00e9paule d\u2019agneau d\u00e9soss\u00e9 de 1,2 kg (2,5 lb), d\u00e9ficel\u00e9<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160634\" \/> 30 ml (2 c. \u00e0 soupe) d\u2019huile d\u2019olive<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160635\" \/><del> 125 ml (1\/2 tasse)<\/del> (1 tasse) de bouillon de poulet<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160636\" \/> 30 ml (2 c. \u00e0 soupe) de sauce Worcestershire<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160637\" \/> 15 ml (1 c. \u00e0 soupe) de moutarde \u00e0 l\u2019ancienne<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160638\" \/> 2 t\u00eates d\u2019ail, d\u00e9faites en gousses<\/li>\n<li><input type=\"checkbox\" name=\"idri[]\" value=\"160639\" \/> Sel et poivre<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div><strong>Pr\u00e9paration<br \/>\n<\/strong><\/div>\n<div><\/div>\n<div>\n<ol>\n<li>Placer la grille au centre du four. Pr\u00e9chauffer le four \u00e0 165 \u00b0C (325 \u00b0F).<\/li>\n<li>Sur un plan de travail, ouvrir le r\u00f4ti \u00e0 plat et le d\u00e9graisser en le d\u00e9faisant en gros morceaux au besoin. Saler et poivrer g\u00e9n\u00e9reusement.<\/li>\n<li>Dans une grande po\u00eale allant au four, dorer les morceaux de viande de chaque c\u00f4t\u00e9 dans l\u2019huile.<\/li>\n<li>D\u00e9glacer avec le bouillon et la sauce Worcestershire. Badigeonner la viande de moutarde et y r\u00e9partir les gousses d\u2019ail tout autour dans le bouillon.<\/li>\n<li>Couvrir et cuire au four environ 2 h 30 ou jusqu\u2019\u00e0 ce que la viande se d\u00e9fasse \u00e0 la fourchette.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Note: Je double la quantit\u00e9 de bouillon de poulet.\u00a0 Je v\u00e9rifie \u00e0 chaque heure et je rajoute de l&#8217;eau au besoin. Source: http:\/\/www.ricardocuisine.com\/recettes\/4792-agneau-braise-a-l-ail Ingr\u00e9dients : 1 r\u00f4ti d\u2019\u00e9paule d\u2019agneau d\u00e9soss\u00e9 de 1,2 kg (2,5 lb), d\u00e9ficel\u00e9 30 ml (2 c. &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=778\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-778","post","type-post","status-publish","format-standard","hentry","category-agneau"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=778"}],"version-history":[{"count":1,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":779,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/778\/revisions\/779"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}