2 kg de jeunes légumes (carottes, navets, oignons...)
Sel, poivre
Préparation
Cuisson
Total
10 min
40 min
50 min
Niveau
Facile
4 personnes
Préparation
Préparez la marinade : mélangez dans un bol l’huile d’olive avec le jus du citron, le miel et le cumin. Salez et poivrez. Badigeonnez-en le carré d’agneau sur toutes ses faces et laissez-le reposer 30 min au moins. Mouillez la viande trois fois.
Préchauffez le four à 250 °C.
Lavez et brossez les légumes. Dans une cocotte, faites fondre une noix de beurre et faites-les revenir. Salez, poivrez, couvrez et laissez cuire sur feu doux, 15 min.
Badigeonnez la viande une dernière fois et enfournez-la pour 5 min. Ramenez la température à 200 °C et poursuivez la cuisson 15 min.
Éteignez le four et couvrez le carré de papier d’aluminium : laissez-le reposer dans le four entrouvert, 10 min. Servez avec les légumes croquants.
Notes
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