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Viandes
136
Gigot d'agneau
Temps de préparation: 140minutes
Pour 6personnes
Pour le gigot
3c.às. d’huile
1½c.àc. de sel
½c.àc. de poivre
2 gousses d’ail | écrasées
3c.àc. d'herbes de Provence
1gigot d'agneau (1,5kg), prêt à cuisi-
ner
Pour mouiller
100ml de vin rouge
400ml de bouillon de légumes
Pour la sauce
500ml d’eau
50g de crème fraîche
3c. à s. d'eau froide
3c.àc. de fécule
Sel
Poivre
Accessoires
Plat à rôtir Gourmet avec couvercle
Thermosonde
Préparation
Mélanger l'huile avec le sel, le poivre,
l'ail et les aromates. Badigeonner le gi-
got d'agneau avec ce mélange.
Poser le gigot d'agneau dans le plat à
rôtir Gourmet et enfoncer la thermo-
sonde. Enfourner le plat à rôtir. Cuire à
couvert.
Au bout de 30minutes, retirer le cou-
vercle. Verser le vin rouge et le bouillon
de légumes, puis poursuivre la cuisson.
Sortir le gigot d'agneau et délayer le jus
de cuisson avec de l'eau. Ajouter la
crème fraîche et porter à ébullition un
court instant. Allonger la fécule avec de
l'eau et s'en servir pour lier la sauce.
Porter à nouveau à ébullition un court
instant. Saler et poivrer.
136


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