{"id":1485,"date":"2025-10-10T20:23:31","date_gmt":"2025-10-10T20:23:31","guid":{"rendered":"http:\/\/recettes-jan.petit-fr.net\/?p=1485"},"modified":"2025-10-10T20:23:31","modified_gmt":"2025-10-10T20:23:31","slug":"gigot-au-four","status":"publish","type":"post","link":"https:\/\/recettes-jan.petit-fr.net\/index.php\/2025\/10\/10\/gigot-au-four\/","title":{"rendered":"GIGOT AU FOUR"},"content":{"rendered":"\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 gigot d\u2019agneau de 2 kg<\/li>\n\n\n\n<li>6 gousses d\u2019ail<\/li>\n\n\n\n<li>Sel<\/li>\n<\/ul>\n\n\n\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Faites chauffer le four \u00e0 220 \u00b0C (th. 8). Pelez 1 gousse d\u2019ail et introduisez-la entre la chair et l\u2019os, au niveau du manche du gigot d\u2019agneau.<\/li>\n\n\n\n<li>Posez la viande dans un plat, c\u00f4t\u00e9 gras au-dessus. D\u00e9posez les gousses d\u2019ail non pel\u00e9es autour de la viande. Mettez au four et laissez cuire 10 min par livre (500 g) de viande, soit 40 min en tout.<\/li>\n\n\n\n<li>Lorsque la cuisson est termin\u00e9e, \u00e9teignez le four, ouvrez la porte, salez la viande et laissez-la reposer pendant au moins 10 min avant de servir. Ceci pour que les fibres se d\u00e9tendent, que le sang se r\u00e9partisse uniform\u00e9ment et que la chaleur p\u00e9n\u00e8tre jusqu\u2019au c\u0153ur.<\/li>\n\n\n\n<li>Pressez les gousses d\u2019ail pour faire sortir la pulpe. M\u00e9langez-la au jus du gigot tout en grattant le fond du plat avec une spatule en bois. Versez ce jus dans une sauci\u00e8re chaude et ajoutez-y le jus recueilli pendant le d\u00e9coupage de la viande.<\/li>\n<\/ul>\n\n\n\n<p><strong><em>Source : Livre Cuisine Pour D\u00e9butants \u2013 Nolwenn Enfant<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : Pr\u00e9paration : Source : Livre Cuisine Pour D\u00e9butants \u2013 Nolwenn Enfant<\/p>\n","protected":false},"author":1,"featured_media":1487,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11,16],"tags":[],"class_list":["post-1485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nolwenn-et-stephane","category-plat-principal","category-viande","entry","fw-tab-6 fw-tabr-4","has-featured-image"],"_links":{"self":[{"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/posts\/1485","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/comments?post=1485"}],"version-history":[{"count":1,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/posts\/1485\/revisions"}],"predecessor-version":[{"id":1488,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/posts\/1485\/revisions\/1488"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/media\/1487"}],"wp:attachment":[{"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/media?parent=1485"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/categories?post=1485"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes-jan.petit-fr.net\/index.php\/wp-json\/wp\/v2\/tags?post=1485"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}