{"id":3872,"date":"2026-07-26T14:51:41","date_gmt":"2026-07-26T14:51:41","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/agneau-roti-dalmate\/"},"modified":"2026-08-08T16:43:41","modified_gmt":"2026-08-08T16:43:41","slug":"agneau-roti-dalmate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/agneau-roti-dalmate\/","title":{"rendered":"Agneau r\u00f4ti dalmate"},"content":{"rendered":"\n<style>\n#recipe-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary{--bg:#f5f2eb;--surface:#fffdfa;--ink:#1d2421;--soft:#4b5550;--muted:#69706c;--gold:#8f6318;--night:#24312e;--line:rgba(36,49,46,.14);--serif:Georgia,\"Times New Roman\",serif;--sans:\"Barlow\",\"Segoe UI\",Arial,sans-serif;box-sizing:border-box;width:min(1040px,calc(100% - 24px));margin:24px auto;padding:clamp(24px,4vw,48px);border:1px solid 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.gj-nutri-row{grid-template-columns:repeat(2,1fr)}#recipe-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-track{grid-template-columns:1fr}}\n@media print{#recipe-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary{width:100%;margin:0;padding:0;border:0;box-shadow:none;background:#fff}#recipe-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-hero{display:none}}\n<\/style>\n<section id=\"recipe-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n<header class=\"gj-masthead\"><p class=\"gj-eyebrow\">Cuisine croate \u00b7 Plat principal \u00b7 Recette<\/p>\n<h2 class=\"gj-title\" id=\"recipe-title-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><span class=\"gj-title-main\"><b>Agneau r\u00f4ti dalmate<\/b> aux pommes de terre et au romarin<\/span><span class=\"gj-title-accent gj-serif\">cuit lentement dans son jus<\/span><\/h2>\n<p class=\"gj-sub\">Un r\u00f4ti d\u2019agneau dalmate entour\u00e9 de pommes de terre et de romarin, cuit jusqu\u2019\u00e0 chair tendre et jus concentr\u00e9 sans dess\u00e9cher la viande.<\/p>\n<ul class=\"gj-meta\" aria-label=\"Informations principales\"><li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li><li>Cuisine : <strong>Croate<\/strong><\/li><li>M\u00e9thode : <strong>R\u00f4tissage au four<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul><\/header>\n<dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>8 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Repos<\/dt><dd>20 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 50<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 610 kcal<\/dd><\/div><\/dl>\n<figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\" alt=\"morceaux d\u2019agneau r\u00f4ti avec pommes de terre dor\u00e9es et brins de romarin dans un plat sombre peu profond\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Morceaux d\u2019agneau r\u00f4ti avec pommes de terre dor\u00e9es et brins de romarin dans un plat sombre peu profond.<\/figcaption><\/figure>\n<section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Contexte, go\u00fbt et technique<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p>L\u2019agneau r\u00f4ti avec pommes de terre et romarin est une pr\u00e9paration familiale o\u00f9 le jus de viande devient aussi important que la cro\u00fbte. Une premi\u00e8re phase couverte limite la perte d\u2019humidit\u00e9 et commence \u00e0 attendrir les morceaux riches en tissu conjonctif. Les pommes de terre sont ajout\u00e9es ensuite : elles absorbent le jus sans se d\u00e9faire pendant toute la dur\u00e9e de cuisson.<\/p><blockquote class=\"gj-pull\">L\u2019agneau assaisonn\u00e9 cuit d\u2019abord couvert avec un peu de liquide, puis les pommes de terre, l\u2019oignon et le romarin sont ajout\u00e9s. La seconde phase sans couvercle dore la viande et concentre le jus.<\/blockquote><\/div><div class=\"gj-copy-col\"><p>La finition \u00e0 d\u00e9couvert concentre les saveurs, colore les bords et donne une surface r\u00f4tie. Les morceaux d\u2019\u00e9paule et de c\u00f4tes conviennent mieux qu\u2019une pi\u00e8ce tr\u00e8s maigre, car leur graisse prot\u00e8ge la chair et nourrit les pommes de terre. Le romarin doit parfumer sans recouvrir le go\u00fbt de l\u2019agneau ; une quantit\u00e9 mod\u00e9r\u00e9e, partag\u00e9e entre la marinade et les l\u00e9gumes, suffit. Le repos final redistribue les jus et facilite une d\u00e9coupe nette.<\/p><\/div><\/div><\/section>\n<aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><h3 id=\"recipe-timeline-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Rythme de pr\u00e9paration<\/h3><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>0:00<\/time><span>Mise en place et pes\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>30 min<\/time><span>Pr\u00e9paration principale termin\u00e9e.<\/span><\/li><li class=\"gj-rail-stop\"><time>2 h<\/time><span>Cuisson et contr\u00f4le de texture.<\/span><\/li><li class=\"gj-rail-stop\"><time>2 h 50<\/time><span>Repos \u00e9ventuel et service.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> L\u2019agneau assaisonn\u00e9 cuit d\u2019abord couvert avec un peu de liquide, puis les pommes de terre, l\u2019oignon et le romarin sont ajout\u00e9s. La seconde phase sans couvercle dore la viande et concentre le jus.<\/p><\/aside>\n<section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><section class=\"gj-ing-group\"><h4>Pour la recette<\/h4><ul><li><strong>2,2 kg d\u2019\u00e9paule et de c\u00f4tes d\u2019agneau en gros morceaux<\/strong><\/li>\n<li><strong>1,6 kg de pommes de terre fermes en quartiers<\/strong><\/li>\n<li><strong>120 g d\u2019oignon en quartiers<\/strong><\/li>\n<li><strong>20 g d\u2019ail \u00e9cras\u00e9<\/strong><\/li>\n<li><strong>60 ml d\u2019huile d\u2019olive<\/strong><\/li>\n<li><strong>250 ml d\u2019eau ou de bouillon l\u00e9ger<\/strong><\/li>\n<li><strong>12 g de romarin frais<\/strong><\/li>\n<li><strong>18 g de sel fin<\/strong><\/li>\n<li><strong>4 g de poivre noir<\/strong><\/li><\/ul><\/section><div><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes.<\/strong> aucun allerg\u00e8ne majeur obligatoire. Les produits emball\u00e9s doivent \u00eatre v\u00e9rifi\u00e9s selon leur \u00e9tiquette.<\/aside><\/div><\/div><\/section>\n<section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\">Pr\u00e9paration et cuisson<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Temp\u00e9rer et assaisonner<\/p><p class=\"gj-step-x\">Sortir l\u2019agneau 30 minutes avant cuisson. Le frotter avec le sel, le poivre, l\u2019ail, la moiti\u00e9 de l\u2019huile et la moiti\u00e9 du romarin.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Commencer le r\u00f4tissage<\/p><p class=\"gj-step-x\">Chauffer le four \u00e0 190 \u00b0C. D\u00e9poser l\u2019agneau dans un plat profond, ajouter l\u2019eau, couvrir herm\u00e9tiquement et cuire 60 minutes.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Ajouter les pommes de terre<\/p><p class=\"gj-step-x\">M\u00e9langer les pommes de terre et l\u2019oignon avec le reste d\u2019huile et de romarin. Les r\u00e9partir autour de la viande et arroser avec le jus.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Dorer sans couvrir<\/p><p class=\"gj-step-x\">Poursuivre la cuisson 50 \u00e0 60 minutes sans couvercle, en retournant les pommes de terre une fois et en arrosant l\u2019agneau deux fois.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">V\u00e9rifier la cuisson<\/p><p class=\"gj-step-x\">La viande doit \u00eatre tr\u00e8s tendre pr\u00e8s de l\u2019os et atteindre au moins 63 \u00b0C au c\u0153ur, suivis d\u2019un repos. Pour une texture plus fondante, viser 75 \u00e0 80 \u00b0C dans l\u2019\u00e9paule.<\/p><\/div><\/li>\n<li><div><p class=\"gj-step-t\">Laisser reposer<\/p><p class=\"gj-step-x\">Transf\u00e9rer l\u2019agneau sur un plat et laisser reposer 20 minutes. Remettre les pommes de terre 5 minutes au four si elles doivent davantage colorer.<\/p><\/div><\/li><\/ol><\/section>\n<section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir avec une salade verte, des blettes aux pommes de terre ou des l\u00e9gumes simplement bouillis. Pr\u00e9senter le jus d\u00e9graiss\u00e9 \u00e0 part.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>R\u00e9frig\u00e9rer la viande et les pommes de terre dans les 2 heures, jusqu\u2019\u00e0 3 jours. R\u00e9chauffer couvert \u00e0 160 \u00b0C jusqu\u2019\u00e0 74 \u00b0C au centre.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variantes possibles<\/h4><ul><li>Employer un gigot en ajustant le temps selon son poids.<\/li><li>Ajouter quelques tomates enti\u00e8res durant les 30 derni\u00e8res minutes.<\/li><li>Remplacer le romarin par de la sarriette.<\/li><li>Ajouter un peu de vin blanc sec au liquide de cuisson.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Choisir des morceaux de taille comparable.<\/li><li>Ne pas surcharger le plat pour permettre la coloration.<\/li><li>Toujours laisser reposer la viande avant de servir.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><p>Grand plat \u00e0 r\u00f4tir profond, papier cuisson et feuille d\u2019aluminium, thermom\u00e8tre \u00e0 sonde, pince.<\/p><\/section><\/div><\/section>\n<section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 610 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 33 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 720 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion avec pommes de terre (environ 420 g). Estimation approximative fond\u00e9e sur des valeurs nutritionnelles de r\u00e9f\u00e9rence ; les marques, le parage, l\u2019absorption et le portionnement modifient le r\u00e9sultat r\u00e9el.<\/p><\/section>\n<footer class=\"gj-close\"><p class=\"gj-close-quote\">Un r\u00f4ti d\u2019agneau dalmate entour\u00e9 de pommes de terre et de romarin, cuit jusqu\u2019\u00e0 chair tendre et jus concentr\u00e9 sans dess\u00e9cher la viande.<\/p><p>La pr\u00e9cision des temps, de la temp\u00e9rature et des rep\u00e8res visuels donne un r\u00e9sultat r\u00e9gulier sans masquer le caract\u00e8re du plat.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Agneau r\u00f4ti dalmate aux pommes de terre et au romarin cuit lentement dans son jus\",\n  \"description\": \"Un r\u00f4ti d\u2019agneau dalmate entour\u00e9 de pommes de terre et de romarin, cuit jusqu\u2019\u00e0 chair tendre et jus concentr\u00e9 sans dess\u00e9cher la viande.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Plat principal\",\n  \"cookingMethod\": \"R\u00f4tissage au four\",\n  \"keywords\": \"recette d\u2019agneau r\u00f4ti dalmate, agneau aux pommes de terre et romarin,r\u00f4ti d\u2019agneau croate,agneau au four \u00e0 la dalmate\",\n  \"prepTime\": \"PT30M\",\n  \"cookTime\": \"PT2H\",\n  \"totalTime\": \"PT2H50M\",\n  \"recipeYield\": \"8 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"610 kcal\",\n    \"carbohydrateContent\": \"31 g\",\n    \"proteinContent\": \"48 g\",\n    \"fatContent\": \"33 g\",\n    \"fiberContent\": \"4 g\",\n    \"sodiumContent\": \"720 mg\",\n    \"servingSize\": \"1 portion avec pommes de terre (environ 420 g)\"\n  },\n  \"recipeIngredient\": [\n    \"2,2 kg d\u2019\u00e9paule et de c\u00f4tes d\u2019agneau en gros morceaux\",\n    \"1,6 kg de pommes de terre fermes en quartiers\",\n    \"120 g d\u2019oignon en quartiers\",\n    \"20 g d\u2019ail \u00e9cras\u00e9\",\n    \"60 ml d\u2019huile d\u2019olive\",\n    \"250 ml d\u2019eau ou de bouillon l\u00e9ger\",\n    \"12 g de romarin frais\",\n    \"18 g de sel fin\",\n    \"4 g de poivre noir\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToStep\",\n      \"name\": \"Temp\u00e9rer et assaisonner\",\n      \"text\": \"Sortir l\u2019agneau 30 minutes avant cuisson. 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