Côtes d’agneaux, potimarron caramélisé miel romarin

Hello everybody, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Côtes d’agneaux, potimarron caramélisé miel romarin. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Côtes d’agneaux, potimarron caramélisé miel romarin, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Côtes d’agneaux, potimarron caramélisé miel romarin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Côtes d’agneaux, potimarron caramélisé miel romarin is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Côtes d’agneaux, potimarron caramélisé miel romarin estimated approx 20 minutes.

To get started with this recipe, we have to prepare a few components. You can cook Côtes d’agneaux, potimarron caramélisé miel romarin using 9 ingredients and 8 steps. Here is how you cook it.

Il fait beau comme en plein été, une envie d’été . Repas improvisé

Ingredients and spices that need to be Get to make Côtes d’agneaux, potimarron caramélisé miel romarin:

1. 1/2 potimarron bio
2. 8 côtes d’agneaux
3. Romarin frais
4. Miel
5. Échalotes
6. Amandes effilés
7. Huile d’olive et une noisette de beurre
8. Sel du moulin
9. Poivre du moulin

Instructions to make to make Côtes d’agneaux, potimarron caramélisé miel romarin

1. Préparer vos ingrédients
2. Laver le potimarron,le couper en deux et l’évider, le couper en tranche de 1 centimètres
3. Faire revenir dans le beurre et l’huile d’olive chaude le potimarron, rajouter le romarin et le miel
4. Dans une autre poêle faire torréfier les amandes effilés
5. Au bout de 20 minutes 25 minutes piquer le potimarron il doit rester tendre. Réserver puis dans le jus de cuisson déglacé à l’eau faire revenir les échalotes coupées en deux une fois caramélisées... mettre dans un plat le potimarron les échalotes, les amandes au four à 40 degrés pour un maintien au chaud.
6. Cuire les côtes d’agneaux à votre convenance, moi personnellement je préfère rosée. Pour un côté esthétique les marquer (sur grille)
7. Puis dresser
8. Avant de manger mettre un tour de sel du moulin, et un tour de moulin à poivre

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Prepare Favorite Côtes d’agneaux, potimarron caramélisé miel romarin. Thank you very much for your time. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!