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Épaule d'agneau rôtie à la harissa, fenouil et dattes
Une épaule d'agneau tendre, d'abord saisie à la poêle puis nappée d'une pâte sucrée-salée à base de dattes, beurre de cacahuète et harissa, rôtie au four avec du fenouil, poivrons et oignons rouges. Parfait pour un repas d'été convivial, sans barbecue.
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Cost Breakdown
Critical Success Points
- • Saisir la viande pour obtenir une bonne coloration.
- • Mixer la pâte de dattes et cacahuète jusqu'à obtenir une texture lisse.
- • Respecter le temps de cuisson au four (45 min à 200 °C) pour éviter que la viande ne sèche.
Safety Warnings
- • Manipuler la poêle très chaude – utiliser des gants de cuisine.
- • Cuire la viande à une température interne sûre pour éviter tout risque sanitaire.
- • Faire attention aux piments frais – porter des gants et éviter de toucher les yeux.
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