Gigot d'Agneau au Four: Un Festin à la Française

Gigot D Agneau Au Four Un Festin A La Francaise

0.0 / 5 (0 Avis)

Temps de préparation:20 Mins

Temps de cuisson:01 Hrs 30 Mins

Servings:6-8 portions

Ingrédients:

• 1 (2-2.5 kg) Gigot d'Agneau, avec ou sans os
• 4 gousses d'ail, hachées
• 2 cuillères à soupe de Moutarde de Dijon
• 2 cuillères à soupe d'Huile d'Olive
• 2 cuillères à soupe de Romarin frais, haché (ou 2 cuillères à café séché)
• 2 cuillères à soupe de Thym frais, haché (ou 2 cuillères à café séché)
• 1 cuillère à café de Sel
• 1/2 cuillère à café de Poivre noir, fraîchement moulu
• 1 gros Oignon, coupé en quartiers
• 2 Carottes, pelées et grossièrement hachées
• 500 ml de Bouillon de Poulet ou Eau
• 250 ml de Vin Blanc Sec (facultatif)

Instructions:

• Préparer la Marinade: Dans un petit bol, mélanger l'ail haché, la moutarde de Dijon, l'huile d'olive, le romarin, le thym, le sel et le poivre. Fouetter pour créer une pâte.
• Mariner l'Agneau: Frotter généreusement la marinade sur tout le gigot d'agneau. Couvrir hermétiquement de film plastique et réfrigérer pendant au moins 2 heures, ou de préférence toute la nuit, pour permettre aux saveurs de pénétrer.
• Préchauffer le Four: Préchauffer le four à 200°C.
• Préparer le Plat de Cuisson: Placer l'oignon coupé en quartiers et les carottes hachées au fond d'un plat de cuisson. Ceux-ci agiront comme une grille naturelle et ajouteront de la saveur aux jus de cuisson.
• Rôtir l'Agneau: Placer le gigot d'agneau mariné sur les légumes dans le plat de cuisson.
• Ajouter du Liquide: Verser le bouillon de poulet (et le vin, si utilisé) au fond du plat de cuisson.
• Rôtir et Arroser: Rôtir l'agneau pendant 15 minutes à 200°C, puis réduire la température du four à 160°C. Continuer à rôtir, en arrosant l'agneau avec les jus de cuisson toutes les 30 minutes, jusqu'à ce qu'il atteigne la température interne désirée. Couvrir de papier d'aluminium si le dessus brunit trop rapidement.
• Vérifier la Cuisson: Utiliser un thermomètre à viande pour vérifier la température interne de l'agneau.
• Laisser Reposer l'Agneau: Retirer l'agneau du four et le transférer sur une planche à découper. Recouvrir légèrement de papier d'aluminium et laisser reposer pendant au moins 15-20 minutes avant de découper.
• Découper et Servir: Découper l'agneau à contre fil et servir immédiatement avec les jus de cuisson. Le secret d'un bon gigot agneau au four est dans le repos de la viande.

Nutrition Facts

Calories	450-550
Fat	25-35g
Fiber	5-10g

Recipe Info

Category	Plat Principal
Cuisine	Française

Okay, let's dive into this deliciousness!

Recipe Introduction

Quick Hook

Ever crave that melt-in-your mouth, sunday dinner feeling? then look no further! this gigot agneau au four recipe delivers exactly that. seriously, the aromas alone will transport you to a charming french countryside kitchen.

What a way to start the week!.

Brief Overview

Le gigot d'agneau au four is a cornerstone of french cuisine. think family gatherings, festive celebrations, and pure comfort food.

This recipe is moderately challenging. it requires about 20 minutes of prep, plus marinating time, and 1.5- 2 hours in the oven.

It yields 6-8 servings parfait for sharing!

Main Benefits

Lamb is packed with protein and essential nutrients. it's a healthy and delicious choice. this recette gigot agneau 7 heures au four is perfect for easter, christmas, or any special occasion.

What makes this recipe so special? the flavor , mon ami!

The Quintessential French Roast: Gigot d'Agneau au Four

This Recette Gigot De 7 Heures showcases a perfectly roasted leg of lamb. It's infused with garlic, herbs, and a touch of Dijon. C'est simple, c'est élégant, c'est français!

Why This Recipe Works

Honestly, the key is the marinade. we're talking garlic, rosemary, thyme, a bit of dijon… mmm! it transforms the lamb into something truly special.

This recipe is easier than gigot de chevreuil 7 heures !

Is This Recipe Right For You?

This recipe is rated medium difficulty. You'll need to monitor the temperature and baste. A bit of patience is all it takes. You'll have a Gigot Agneau Confit Four !

Time Commitment

Prep takes about 20 minutes, plus at least 2 hours to marinate. Ideally, marinate overnight. Cook time is 1.5 - 2 hours. Total time is about 2 hours, not including marinating.

What You'll Get

This recipe makes 6-8 servings. C'est idéal for a family dinner or small gathering. Serve with classic sides like Pommes de Terre Boulangère .

Get Ready to Make Some Magic

Are you ready to bring the joie de vivre of french cuisine to your kitchen? grab your ingredients. on y va! the next step is a list of everything you’ll need.

We will then create a delicieux gigot 7 heures au four .

Alright, let's dive into what you need to make a "gigot agneau au four" that would make julia child proud.

Honestly, even if your oven is older than your grandma, you can nail this!

Ingredients & Equipment: Let's Get Real

Main Ingredients: The Essentiels

Okay, first, let's talk lamb. you'll need a 2-2.5 kg (4.4-5.5 lbs) leg of lamb "gigot d'agneau", bien sûr! you can use a bone-in or boneless roast.

But here's the tea: bone-in gives you way more flavor. trust me. if you see a "gigot de 7 heures au four ducasse" recipe, keep in mind you can adapt these ingredients for a shorter cooking time!

Quality matters here. look for lamb that's a nice pink color, not too dark. it should smell fresh, not funky.

You want the best, for the best "gigot agneau 7 heures". and also, you can buy that one a few days ahead.

For the Marinade :

• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard – the good stuff!
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground

For Roasting :

• 1 large onion, quartered
• 2 carrots, peeled and chopped
• 500 ml (2 cups) chicken broth (or water, but broth is better )
• Optional: 250 ml (1 cup) dry white wine

Seasoning Notes: C'est le Secret!

Okay, so here's my take. rosemary and thyme are the power couple for lamb. it's the classic combo, but don't be afraid to spice it up a little.

A pinch of herbs de provence? mais oui! it gives a new flavour to the recette gigot agneau 7 heures au four.

Flavor enhancers? a little dijon mustard is essential. it adds a tang and also helps the herbs stick. quick sub? if you don’t have the good one, no problem you can simply use normal mustard.

Equipment Needed: Keep it Simple

You don't need a fancy kitchen to make a killer Gigot Agneau Confit Four .

• Roasting pan: A good one is key.
• Meat thermometer: Seriously, don't skip this. A good thermometer is required, so you have a succulent Gigot De Chevreuil 7 Heures
• Small bowl
• Whisk
• Basting spoon
• Aluminum foil (optional, for preventing over browning)

No roasting pan? A deep casserole dish can work in a pinch. Just keep an eye on it!

Honestly, once you have these ingredients and equipment, you're golden. Next, we'll get into the step-by-step, where you'll learn to create this Recette Gigot De 7 Heures . Allez, on y va!

Ah, le gigot agneau au four ! c'est un classique de la cuisine française, un plat dominical par excellence! it’s a dish worthy of a michelin star, yet simple enough to conquer in your own kitchen.

We'll roast it to perfection, creating a succulent, flavorful centerpiece that will have everyone at the table saying "miam!". we'll make sure you don't end up with a gigot more sec than the sahara.

Did you know that this dish dates back centuries? talk about a timeless classic.

Gigot d'Agneau au Four: The Quintessential French Roast

This recipe delivers a perfectly roasted leg of lamb (gigot d'agneau) infused with garlic, herbs, and a touch of dijon mustard.

A true testament to french culinary tradition, it's a simple yet elegant dish perfect for holidays or special occasions. imagine, the aroma filling the kitchen… magnifique! this recette gigot agneau 7 heures au four , is perfect for a weekend dinner!.

It's easier than you think!.

Prep Steps: Get Organized, Chéri !

Essential mise en place is key! first, gather all your ingredients. mince the garlic. chop your herbs. trust me, it saves time.

Think of it as your culinary warm-up! un peu d'organisation, c'est la moitié du travail!

Time saving tip: Marinate the lamb the night before. Honestly, it makes a huge difference in flavor. Safety first: Wash your hands before starting. C'est important pour éviter les microbes!

Let's Roast: The Step-by-Step Magie !

1. Make the marinade: Mix garlic, Dijon mustard, olive oil, rosemary, thyme, salt, and pepper in a bowl.
2. Rub the lamb: Generously coat the gigot with the marinade. Then, refrigerate it for at least 2 hours. Overnight is best!. This will make for an amazing Gigot Agneau Confit Four .
3. Preheat the oven to 200° C ( 400° F) . You know, like setting the stage.
4. Prep the pan: Place quartered onion and chopped carrots in the roasting pan. This adds flavor. The vegetables will prevent burning.
5. Roast: Put the lamb on top of the veggies. Pour chicken broth into the pan. Add wine if you want a deeper flavor!. C'est mon petit secret.
6. Bake at 200° C ( 400° F) for 15 minutes. Then, reduce to 160° C ( 325° F) . Baste every 30 minutes.
7. Check temperature: Use a meat thermometer. Aim for 55- 60° C (130- 140° F) for medium rare. For Medium, it's 60- 65° C (140- 150° F) .
8. Rest!: Remove from oven. Cover with foil. Let it rest for 15- 20 minutes. Important, don't skip this!

Pro Tips: Secret Astuces from a Home Cook

Want to elevate your Gigot Agneau 7 Heures ? Try searing the lamb before roasting! It creates a delicious crust. Also, don't overcook it. Personne n'aime un gigot sec!

Common mistake: forgetting to rest the lamb! honestly, it's crucial for a tender roast. make ahead? marinate the lamb up to 24 hours in advance.

Then the day off, just roast it! perfect gigot 7 heures au four

And voilà! You've conquered the gigot d'agneau au four ! Now go forth and impress your friends and family! Bon appétit! I have even heard that it is possible to make a Gigot De Chevreuil 7 Heures , who would have guessed!

Alright, alright, let's get down to brass tacks with this "gigot d'agneau au four"! we've got the main course sorted, but what about all those little details that can really elevate your dish from "meh" to "magnifique?" let’s dive into some tips and tricks that will ensure your gigot agneau au four becomes a family favorite.

You know, the kind everyone begs you to make for every holiday.

Recipe Notes: Fine Tuning Your "Gigot"

Serving Suggestions: It's All About Presentation!

Honestly, presentation is half the battle, right? plating your recette gigot agneau 7 heures au four doesn't have to be fussy.

A simple carving board with the gigot agneau au four sliced beautifully does the trick. think rustic chic. and don't forget those pan juices! spoon them generously over the slices.

As for sides? oh là là! some creamy pommes de terre dauphinoise are always a hit. or how about some simply roasted asparagus with a squeeze of lemon? c'est parfait! and a nice bottle of vin rouge , like a côtes du rhône, will tie it all together.

Santé!

Storage Tips: Keeping It Fresh

Got leftovers? Lucky you! Refrigerate your cooked gigot within two hours of cooking. Wrap it tightly in plastic wrap or store it in an airtight container. It'll keep for about 3-4 days.

Freezing is an option too. slice the gigot agneau au four first. this makes it easier to thaw and reheat later.

Wrap the slices tightly and freeze for up to 2-3 months. reheating is a breeze. just pop the slices into a warm oven or gently sauté them in a pan with a little butter.

Variations: Mix It Up!

Okay, so maybe you're avoiding gluten or watching your carbs. No problem! Our gigot agneau is naturally gluten free.

For a lower carb version, skip the starchy sides like potatoes. instead, load up on roasted vegetables like broccoli, cauliflower, or brussels sprouts.

You can even use gigot agneau confit four with less sodium for the broth, if you are health conscious.

As for seasonal swaps? in the spring, try adding some fresh spring garlic and baby carrots to the roasting pan.

In the fall, butternut squash and apples would be amazing! don't be scared to experiment with your recette gigot de 7 heures .

C'est la vie!

Nutrition Basics: Goodness in Every Bite

Let's be real, this gigot 7 heures au four is a treat! but it also packs a nutritional punch. lamb is a great source of protein, iron, and vitamin b12.

And all those veggies add fiber and antioxidants. you can also make gigot de chevreuil 7 heures and gigot de 7 heures au four ducasse and it will be even healthier.

Just keep in mind that it's also relatively high in fat, so enjoy it in moderation. Portion control is key, mes amis!

So, there you have it! a perfectly roasted "gigot d'agneau au four" and all the insider tips to make it a smashing success.

Now go forth and create a culinary masterpiece! i know you can do it. bon appétit! remember our gigot d’agneau confit au four recipe has all the details for cooking.