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Épaule d'agneau confite aux fruits secs

Recipe by Papa en Cuisine

Une épaule d'agneau tendre et juteuse, farcie de fruits secs sucrés et cuite lentement à basse température dans une cocotte en fonte. Parfait pour les repas de fête, ce plat allie la richesse de l'agneau à la douceur des abricots, dattes, raisins et amandes effilées.

MediumFrenchServes 6

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Source Video
4h 15m
Prep
0m
Cook
31m
Cleanup
4h 46m
Total

Cost Breakdown

Total cost:$31.20
Per serving:$5.20

Critical Success Points

  • Farcir correctement l'épaule d'agneau pour que la farce reste à l'intérieur.
  • Cuisson lente à 140°C pendant 3h30 pour obtenir une viande très tendre.

Safety Warnings

  • Manipuler la viande crue avec des ustensiles séparés pour éviter la contamination croisée.
  • Utiliser des gants ou des maniques lorsqu'on sort la cocotte chaude du four.
  • Faire attention au cordon de cuisine qui peut brûler.

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