Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Gigot d'agneau au four
Un gigot d'agneau tendre et parfumé, mariné avec du beurre aux épices, cuit lentement au four à 200 °C et servi avec des pommes de terre sautées.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Inciser le gigot et insérer l'ail
- • Rôtir le gigot à 200 °C pendant le temps indiqué
Safety Warnings
- • Manipuler le couteau avec précaution pour éviter les coupures.
- • Faire attention à la chaleur du four et aux plats chauds.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Meatloaf with bourbon and maple syrup sauce
A generous meatloaf combining beef, pork and chicken, topped with a silky reduction of bourbon and maple syrup, served with garlic-roasted vegetables. Perfect for winter meals or celebrations.
Light vanilla and cognac crepes
Ultra‑light French crepes, flavored with vanilla and lightly lifted with a splash of cognac. The batter rests 30 minutes for an airy texture, then cooks quickly in a very hot pan. Ideal for breakfast or a snack, they are enjoyed with sugar, honey or your favorite topping.
Homemade hazelnut chocolate spread
A homemade hazelnut chocolate spread, creamy and additive‑free, perfect for crepes, toast or simply to enjoy by the spoon. The recipe uses roasted hazelnuts, hazelnut oil and milk chocolate, all blended until a smooth, homogeneous texture is achieved.
Duck with mustard sauce, mushroom-shaped potatoes
Crispy duck breasts served with a mustard, cognac and cream sauce, accompanied by potatoes shaped into small golden mushrooms. A recipe inspired by chef André Daguin, adapted for home cooking.
Scallop Gratin with Leeks
An elegant gratin of fresh scallops and tender leeks, coated with cream, Comté cheese and a light breadcrumb crust. Perfect for a refined winter dinner.
Egg‑free Strawberry Charlotte
A light and airy strawberry charlotte made with an egg‑free strawberry mousse without a bain‑marie. Homemade ladyfingers, strawberry syrup and the silky mousse combine to offer an elegant summer dessert, perfect for impressing your guests.