{"id":217,"date":"2024-04-22T16:19:53","date_gmt":"2024-04-22T14:19:53","guid":{"rendered":"https:\/\/cms.allomouton.com\/?p=217"},"modified":"2026-04-06T12:21:20","modified_gmt":"2026-04-06T10:21:20","slug":"recette-souris-dagneau-caramelise","status":"publish","type":"post","link":"https:\/\/allomouton.com\/mag\/recette-souris-dagneau-caramelise\/","title":{"rendered":"Recette: souris d&rsquo;agneau caram\u00e9lis\u00e9"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 souris d&rsquo;agneau<\/li><li>1 oignon<\/li><li>2 cs d&rsquo;huile d&rsquo;olive<\/li><li>3 cs de miel<\/li><li>1 cc de paprika<\/li><li>1\/2 cc d&rsquo;ail en poudre<\/li><li>2 branches de romarin ou thym<\/li><li>2 \u00e0 3 feuilles de laurier<\/li><li>Sel<\/li><li>400 ml d&rsquo;eau<\/li><li>1 cs de fond de veau<\/li><li>3 \u00e9chalotes<\/li><li>4 gousses d&rsquo;ail<\/li><li>Une noisette de beurre<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/cms.allomouton.com\/wp-content\/uploads\/2024\/04\/recette-souris-agneau.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration de la souris d&rsquo;agneau<\/h2>\n\n\n\n<div class=\"bloc-info\">\n<strong>\u00c0 retenir<\/strong>\nLa souris d&rsquo;agneau se pr\u00e9pare en deux temps : d&rsquo;abord une marinade longue (4h minimum) au miel et paprika pour le go\u00fbt, puis une cuisson lente en cocotte au four (3h total) qui la rend fondante. Accompagne-la de mille-feuilles de pommes de terre et tomates r\u00f4ties pour un plat complet et gourmand.\n<\/div>\n\n\n\n<ol class=\"wp-block-list\"><li>M\u00e9langez dans un bol : huile d&rsquo;olive, miel, sel, paprika, ail en poudre. Versez sur les souris d&rsquo;agneau. Ajoutez : oignon en lamelles, thym et romarin.<\/li>\n<li>Filmez et faites mariner au frigo 4h (toute une nuit id\u00e9alement).<\/li>\n<li>Faites chauffer une cocotte avec couvercle allant au four, avec le beurre.<\/li>\n<li>Ajoutez les souris et faites les colorer.<\/li>\n<li>Coupez le feu, versez le jus de la marinade, ajoutez oignon\/thym\/laurier. Versez l&rsquo;eau ti\u00e8de, ajoutez l&rsquo;ail en chemise (non \u00e9pluch\u00e9).<\/li>\n<li>Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 180\u00b0C chaleur tournante pendant 2h, couvercle sur la cocotte (ou mettre dans un plat en couvrant de papier aluminium).<\/li>\n<li>Au bout de 2h, ajoutez : fond de veau et \u00e9chalotes coup\u00e9es. Versez un peu d&rsquo;eau si besoin.<\/li>\n<li>Augmentez la temp\u00e9rature du four \u00e0 200\u00b0C puis faites cuire 1h environ. Veillez \u00e0 surveiller la cuisson selon le type de four, r\u00e9duire si besoin.<\/li>\n<li>5min avant la fin de cuisson, retirez le couvercle.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Mille-feuilles de pommes de terre<\/h2>\n\n\n\n<p>Quantit\u00e9s pour 4 pi\u00e8ces<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 gr de pommes de terre<\/li>\n<li>60 gr de beurre<\/li>\n<li>1 cc d&rsquo;herbes de Provence<\/li>\n<li>1 cc d&rsquo;ail en poudre<\/li>\n<li>Sel et poivre<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>\u00c9pluchez les pommes de terre et coupez les en tranches bien fines \u00e0 l&rsquo;aide d&rsquo;une mandoline.<\/li>\n<li>M\u00e9langez avec le beurre fondu et les \u00e9pices.<\/li>\n<li>R\u00e9partissez les tranches de pommes de terre dans les empreintes du moule en les tassant l\u00e9g\u00e8rement.<\/li>\n<li>Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C chaleur tournante 40\/50 min.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Tomates cerises r\u00f4ties<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 grappes de tomates cerises<\/li>\n<li>1 filet d&rsquo;huile d&rsquo;olive<\/li>\n<li>Sel<\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Disposez les grappes dans un plat, arrosez d&rsquo;huile d&rsquo;olive. Salez.<\/li>\n<li>Enfournez dans un four pr\u00e9chauff\u00e9 \u00e0 200\u00b0C 15min environ.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><a href=\"https:\/\/allomouton.com\/\"><img decoding=\"async\" src=\"https:\/\/allomouton.com\/mag\/wp-content\/uploads\/2025\/03\/CTA_AM_CampagneAchat.png\" alt=\"\"\/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 2 souris d&rsquo;agneau 1 oignon 2 cs d&rsquo;huile d&rsquo;olive 3 cs de miel 1 cc de paprika 1\/2 cc d&rsquo;ail en poudre 2 branches de romarin ou thym 2 \u00e0 3 feuilles de laurier Sel 400 ml d&rsquo;eau 1 cs de fond de veau 3 \u00e9chalotes 4 gousses d&rsquo;ail Une noisette de beurre Pr\u00e9paration [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":221,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_elementor_edit_mode":"","_elementor_data":"[{\"id\":\"784142c\",\"elType\":\"container\",\"settings\":[],\"elements\":[{\"id\":\"a648cf9\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h2>Ingr\\u00e9dients<\\\/h2><ul><li>2 souris d'agneau<\\\/li><li>1 oignon<\\\/li><li>2 cs d'huile d'olive<\\\/li><li>3 cs de miel<\\\/li><li>1 cc de paprika<\\\/li><li>1\\\/2 cc d'ail en poudre<\\\/li><li>2 branches de romarin ou thym<\\\/li><li>2 \\u00e0 3 feuilles de laurier<\\\/li><li>Sel<\\\/li><li>400 ml d'eau<\\\/li><li>1 cs de fond de veau<\\\/li><li>3 \\u00e9chalotes<\\\/li><li>4 gousses d'ail<\\\/li><li>Une noisette de beurre<\\\/li><\\\/ul>\",\"text_color\":\"#000000\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"e5d8338\",\"elType\":\"widget\",\"settings\":{\"image\":{\"url\":\"https:\\\/\\\/cms.allomouton.com\\\/wp-content\\\/uploads\\\/2024\\\/04\\\/recette-souris-agneau.jpeg\",\"id\":221,\"size\":\"\",\"alt\":\"\",\"source\":\"library\"}},\"elements\":[],\"widgetType\":\"image\"}],\"isInner\":false},{\"id\":\"a677221\",\"elType\":\"container\",\"settings\":[],\"elements\":[{\"id\":\"8dad45c\",\"elType\":\"widget\",\"settings\":{\"editor\":\"<h2>Pr\\u00e9paration de la souris d'agneau<\\\/h2>\\n    <ol>\\n        <li>M\\u00e9langez dans un bol : huile d'olive, miel, sel, paprika, ail en poudre. Versez sur les souris d'agneau. Ajoutez : oignon en lamelles, thym et romarin.<\\\/li>\\n        <li>Filmez et faites mariner au frigo 4h (toute une nuit id\\u00e9alement).<\\\/li>\\n        <li>Faites chauffer une cocotte avec couvercle allant au four, avec le beurre.<\\\/li>\\n        <li>Ajoutez les souris et faites les colorer.<\\\/li>\\n        <li>Coupez le feu, versez le jus de la marinade, ajoutez oignon\\\/thym\\\/laurier. Versez l'eau ti\\u00e8de, ajoutez l'ail en chemise (non \\u00e9pluch\\u00e9).<\\\/li>\\n        <li>Enfournez dans un four pr\\u00e9chauff\\u00e9 \\u00e0 180\\u00b0C chaleur tournante pendant 2h, couvercle sur la cocotte (ou mettre dans un plat en couvrant de papier aluminium).<\\\/li>\\n        <li>Au bout de 2h, ajoutez : fond de veau et \\u00e9chalotes coup\\u00e9es. Versez un peu d'eau si besoin.<\\\/li>\\n        <li>Augmentez la temp\\u00e9rature du four \\u00e0 200\\u00b0C puis faites cuire 1h environ. Veillez \\u00e0 surveiller la cuisson selon le type de four, r\\u00e9duire si besoin.<\\\/li>\\n        <li>5min avant la fin de cuisson, retirez le couvercle.<\\\/li>\\n    <\\\/ol>\\n    <h2>Mille-feuilles de pommes de terre<\\\/h2>\\n    <p>Quantit\\u00e9s pour 4 pi\\u00e8ces<\\\/p>\\n    <ul>\\n        <li>500 gr de pommes de terre<\\\/li>\\n        <li>60 gr de beurre<\\\/li>\\n        <li>1 cc d'herbes de Provence<\\\/li>\\n        <li>1 cc d'ail en poudre<\\\/li>\\n        <li>Sel et poivre<\\\/li>\\n    <\\\/ul>\\n    <ol>\\n        <li>\\u00c9pluchez les pommes de terre et coupez les en tranches bien fines \\u00e0 l'aide d'une mandoline.<\\\/li>\\n        <li>M\\u00e9langez avec le beurre fondu et les \\u00e9pices.<\\\/li>\\n        <li>R\\u00e9partissez les tranches de pommes de terre dans les empreintes du moule en les tassant l\\u00e9g\\u00e8rement.<\\\/li>\\n        <li>Enfournez dans un four pr\\u00e9chauff\\u00e9 \\u00e0 200\\u00b0C chaleur tournante 40\\\/50 min.<\\\/li>\\n    <\\\/ol>\\n    <h2>Tomates cerises r\\u00f4ties<\\\/h2>\\n    <ul>\\n        <li>2 grappes de tomates cerises<\\\/li>\\n        <li>1 filet d'huile d'olive<\\\/li>\\n        <li>Sel<\\\/li>\\n    <\\\/ul>\\n    <ol>\\n        <li>Disposez les grappes dans un plat, arrosez d'huile d'olive. Salez.<\\\/li>\\n        <li>Enfournez dans un four pr\\u00e9chauff\\u00e9 \\u00e0 200\\u00b0C 15min environ.<\\\/li>\\n    <\\\/ol>\",\"text_color\":\"#000000\"},\"elements\":[],\"widgetType\":\"text-editor\"},{\"id\":\"6cc1bcc\",\"elType\":\"widget\",\"settings\":{\"content_width\":\"full\",\"image\":{\"url\":\"https:\\\/\\\/allomouton.com\\\/mag\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/CTA_AM_CampagneAchat.png\",\"id\":3357,\"size\":\"\",\"alt\":\"\",\"source\":\"library\"},\"image_size\":\"full\",\"link_to\":\"custom\",\"link\":{\"url\":\"https:\\\/\\\/allomouton.com\\\/\",\"is_external\":\"\",\"nofollow\":\"\",\"custom_attributes\":\"\"}},\"elements\":[],\"widgetType\":\"image\"}],\"isInner\":false}]","footnotes":""},"categories":[17],"tags":[],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - 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