RâBle De Lapin RôTi Au Romarin

Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Râble de lapin rôti au romarin. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Râble de lapin rôti au romarin is one of the most favored of current trending foods on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. Râble de lapin rôti au romarin is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Râble de lapin rôti au 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 Râble de lapin rôti au romarin delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can have Râble de lapin rôti au romarin using 9 ingredients and 6 steps. Here is how you can achieve that.

Une balade dans les collines quand j’aperçois des petites fleurs bleues de romarin. J’en coupe donc quelques branches pour ramener à la maison avec l’envie d’utiliser ce romarin frais le soir même....

Ingredients and spices that need to be Get to make Râble de lapin rôti au romarin:

1. 4 demi râbles de lapin
2. 2 gousses d’ail
3. Huile d’olive
4. Beurre
5. Romarin frais
6. Thym
7. 1 feuille de laurier
8. Sel
9. Piment d’Espelette

Steps to make to make Râble de lapin rôti au romarin

1. Enlever les rognons des râbles et enlever la graisse au maximum. Ficeler les râbles pour qu’ils gardent une forme ronde
2. Dans un saladier, faire une marinade avec l’huile d’olive, l’ail épluché et égermé, le romarin, le thym, le sel et le piment d’Espelette.
   
   Laisser mariner pendant 1 à 2 heures en remuant régulièrement.
3. Verser un peu d’huile de la marinade dans une poêle bien chaude et faire colorer les râbles sur toutes les faces à feu vif. Et réserver une fois colorés
4. Baisser le feu à feu moyen à doux, verser le reste de la marinade dans la poêle, ajouter un bon morceau de beurre.
5. Quand le beurre est fondu remettre les râbles et les cuire pendant environ 15 mns en les arrosant de beurre en continu.
   (Je les ai fait cuire jusqu’à ce que je ne vois plus de sang rouge qui coule au niveau de la colonne vertébrale et ils étaient parfaits et moelleux)
6. Il ne reste plus qu’à servir avec l’accompagnement de votre choix

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