{"id":54357,"date":"2025-10-06T16:07:12","date_gmt":"2025-10-06T14:07:12","guid":{"rendered":"https:\/\/horecamagazine.be\/?p=54357"},"modified":"2025-10-06T16:15:28","modified_gmt":"2025-10-06T14:15:28","slug":"selle-dagneau","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/selle-dagneau\/","title":{"rendered":"Selle d\u2019agneau"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb link_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p class=\"p1\" style=\"text-align: center;\">Recette de <a href=\"https:\/\/horecamagazine.be\/fr\/wouter-van-hoof-hoeve-roosbeek\/\"><strong>Wouter Van Hoof<\/strong><\/a>, chef de Hoeve Roosbeek<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb30px|||||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients<\/b><\/h4>\n<ul>\n<li class=\"p2\"><span class=\"s1\"><i>1 selle d\u2019agneau<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>2 mini navets<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>2 mini courgettes<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>2 mini artichauts<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>100 g de haricots doublement \u00e9coss\u00e9s<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>100 g de pois chiches<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>2 gousses d\u2019ail noir<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>1 oignon roscoff<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>1 langue d\u2019agneau<\/i><\/span><\/li>\n<li class=\"p2\"><span class=\"s1\"><i>200 ml de fond d\u2019agneau<\/i><\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb ul_line_height=\u00a0\u00bb0.9em\u00a0\u00bb header_4_font=\u00a0\u00bb||||||||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#E09900&Prime; hover_enabled=\u00a0\u00bb0&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">Nettoyez la selle d\u2019agneau et retirez-en les diff\u00e9rentes parties. Le filet, le sous-filet et le filet de poitrine. Assaisonnez de poivre et de sel, de thym et de laurier et faites cuire chaque morceau s\u00e9par\u00e9ment. <\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Le filet de poitrine \u00e0 70\u00b0C pendant 12 min.<br \/><\/span><span class=\"s1\">Le sous-filet \u00e0 58\u00b0C pendant 12 min.<br \/><\/span><span class=\"s1\">Le filet \u00e0 58\u00b0C pendant 30 min.<\/span><\/p>\n<p class=\"p2\">Faites cuire les navets dans une eau sal\u00e9e et laissez \u00e9goutter. Grillez les courgettes, salez, poivrez. Faites cuire les artichauts barigoule jusqu\u2019\u00e0 ce qu\u2019ils soient tendres. Soufflez l\u2019oignon roscoff dans un four \u00e0 160\u00b0C pendant 25 min. Faites cuire les pois chiches dans un bouillon de l\u00e9gumes jusqu\u2019\u00e0 ce qu\u2019ils soient tendres.<\/p>\n<p class=\"p3\">Faites cuire le filet de poitrine jusqu\u2019\u00e0 ce qu\u2019il soit croustillant et coupez-le en jolis cubes. Faites cuire le filet et le sous-filet jusqu\u2019\u00e0 ce qu\u2019ils soient croustillants. R\u00e9chauffez ensuite bri\u00e8vement dans un four \u00e0 200\u00b0C pendant 2 \u00e0 3 min.<\/p>\n<p class=\"p2\">Chauffez le fond d\u2019agneau et ajoutez l\u2019oignon roscoff, la langue et la gousse d\u2019ail noir. R\u00e9chauffez \u00e0 nouveau bri\u00e8vement tous les l\u00e9gumes et dressez. Faites revenir les pois chiches, les haricots et le filet de poitrine et servez-les en plat d\u2019accompagnement.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de Wouter Van Hoof, chef de Hoeve RoosbeekIngr\u00e9dients 1 selle d\u2019agneau 2 mini navets 2 mini courgettes 2 mini artichauts 100 g de haricots doublement \u00e9coss\u00e9s 100 g de pois chiches 2 gousses d\u2019ail noir 1 oignon roscoff 1 langue d\u2019agneau 200 ml de fond d\u2019agneau Pr\u00e9paration Nettoyez la selle d\u2019agneau et retirez-en les [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":54197,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"[et_pb_section fb_built=\"1\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_row _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"0px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" link_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<p class=\"p1\" style=\"text-align: center;\">Recept van <a href=\"\/?p=54172\"><strong>Wouter Van Hoof<\/strong><\/a>, chef van Hoeve Roosbeek<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" custom_padding=\"30px|||||\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<h4 class=\"p1\"><b>Ingredi\u00ebnten<\/b><\/h4>\n<ul>\n \t<li class=\"p2\"><span class=\"s1\">1 lamszadel<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">2 mini rapen<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">2 mini courgette<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">2 mini artisjokken<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">100 g tuinbonen dubbel gedopt<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">100 g kikkererwten<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">2 tenen zwarte knoflook<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">1 roscoff ui<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">Lamstong<\/span><\/li>\n \t<li class=\"p2\"><span class=\"s1\">200 ml lamsfond<\/span><\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\" _builder_version=\"4.19.2\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.27.4\" _module_preset=\"default\" ul_line_height=\"0.9em\" header_4_font=\"||||||||\" header_4_text_color=\"#E09900\" global_colors_info=\"{}\"]\n<h4 class=\"p1\"><b>Bereiding<\/b><\/h4>\n<p class=\"p2\"><span class=\"s1\">Maak de lamszadel schoon en haal er de verschillende onderdelen van; de filet, de sous filet en de buiklap. Kruid ze met peper en zout, tijm en laurier en gaar ze elk apart.<\/span><\/p>\n<p class=\"p2\"><span class=\"s1\">Buiklap op 70\u00b0C gedurende 12 min\n<\/span><span class=\"s1\">Sous filet op 58 \u00b0C gedurende 12 min\n<\/span><span class=\"s1\">Filet op 58\u00b0C gedurende 30 min<\/span><\/p>\n<p class=\"p3\"><span class=\"s1\">Kook de rapen beetgaar in gezouten water en laat ze uitdampen. Grill de courgette en kruid met peper en zout. Kook de artisjokken barigoule beetgaar. Pof de roscoff ui in de oven op 160 \u00b0C gedurende 25 min.<span class=\"Apple-converted-space\">\u00a0 <\/span>Kook de kikkererwten in een groentebouillon beetgaar.<\/span><\/p>\n<p class=\"p4\"><span class=\"s1\">Bak de buiklap mooi krokant aan en snij in mooie blokken. Ook de filet en de sous filet mooi bruin aanbakken. Verwarm vervolgens nog even kort in de oven op 200\u00b0C gedurende 2 \u00e0 3 minuten.<\/span><\/p>\n<p class=\"p5\"><span class=\"s1\">Verwarm de lamsfond en voeg de roscoff ui, tong en zwarte knoflook toe. Verwarm even alle groenten terug en dresseer. Stoof de kikkererwten, tuinbonen en de buiklap samen aan als side dish.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-54357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Selle d\u2019agneau | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Selle d\u2019agneau\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/selle-dagneau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Selle d\u2019agneau | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Selle d\u2019agneau\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/selle-dagneau\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-10-06T14:07:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-06T14:15:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/10\/265-WEBSITE-TASTE-RECEPT_20243.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1223\" \/>\n\t<meta property=\"og:image:height\" content=\"733\" \/>\n\t<meta property=\"og:image:type\" 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