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gigot d'agneau aux deux sauces

Gigot d’agneau aux deux sauces

La recette du gigot d’agneau aux deux sauces

recettes de gigot d'agneau, gigot aux deux sauces

Du côté cuisine :

Les recettes de Pâques

Le gigot d’agneau aux deux sauces est un plat festif, élaboré, qui épatera, avec ses sauces le plus fin des gourmets.

Ingrédients pour 4 personnes

– 1 gigot d’agneau de 1,250 kg
– 2 poivrons rouges
– 2 courgettes
– 1 botte de jeunes carottes
– 3 gousses d’ail
– 2 branches de thym
– 1 branche de romarin
– 6 c. à s. d’huile d’olive
– 30 gr de beurre

Pour la sauce au yaourt

– 1 gousse d’ail
– 2 feuilles de sauge
– 1 pot de yaourt nature ( 25 gr )
– 2 c. à s. d’huile d’olive
– 1 c. à c. de sucre
– 1 c. à c. de vinaigre de vin rouge

Pour la sauce au vin

– 10 cl de vin rouge
– 20 gr de beurre froid
– sel et poivre du moulin

Préparation du gigot d’agneau au deux sauces

– Préparez d’abord la sauce au yaourt:

– Pelez et hachez l’ail, ciselez la sauge.

– Mélangez-les avec tous les ingrédients, sel et poivre et réservez 30 minutes au réfrigérateur.

– Préchauffez le four à 240°C.

– Lavez les courgettes, épluchez les carottes, éliminez les pépins et les filaments des poivrons et émincez tout grossièrement.

– Disposez le gigot d’agneau dans un plat à four avec les légumes, les gousses d’ail non pelées, le thym et le romarin.

– Arrosez d’huile d’olive et de beurre fondu et faites cuire 15 minutes à four chaud.

– Réduisez la température du four à 200°Cet prolonger la cuisson pendant 30 à 40 minutes, selon le degré de cuisson souhaité.

– Réservez le gigot et les légumes hors du plat au chaud.

– Déglacez ensuite le plat à feu vif avec le vin rouge et laisser bouillir quelques instants.

– Passez la sauce au chinois et pressez-y les gousses d’ail cuites.

– Montez la sauce en y incorporant le beurre froid en morceaux, salez et poivrez.

– Coupez la viande en tranches et accompagnez des légumes et des deux sauces.

Servez aussitôt avec des pommes de terre nouvelles rissolées aux herbes fraîches.

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