Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "16b27029d8f14c60a696a71f47d6834c",
    "updated": "2025-05-07T21:30:04.046Z",
    "title": "Lamb with Asparagus",
    "subtitle": "Calm cooking for a spring day.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "butter",
          "cubed lamb (a tender cut, such as leg or ).",
          "small onions or shallots",
          "plain flour",
          "white wine",
          "hot stock (can be vegetable, lamb or even chicken).",
          "asparagus spears",
          "salt and pepper",
          "crème fraîche",
          "handful of chervil leaves"
        ]
      }
    ],
    "instructions": [
      "Melt 40g butter in a deep casserole dish and add 450g cubed lamb (from a tender cut like leg or fillet). Cook over moderate to high heat until the meat is lightly browned.",
      "Turn the lamb occasionally to ensure it browns evenly on all sides.",
      "Remove the meat from the pan and place it on a plate.",
      "Peel 250g small onions or large shallots, keeping them whole. Halve any that are larger than an unshelled walnut.",
      "Add the onions or shallots to the casserole and cook until they brown lightly, tossing occasionally for even coloring.",
      "Return the lamb and any released juices to the pan.",
      "Sprinkle 2 tablespoons of plain flour over the meat and onions and cook for one to two minutes, stirring occasionally.",
      "Increase the heat and pour in 150ml white wine.",
      "Simmer the wine until it reduces by half, scraping the base of the pan with a wooden spatula to lift any browned bits.",
      "Add 800ml of hot stock (vegetable, lamb, or chicken) and bring to a boil. Then reduce the heat and simmer, partially covered, for about 30 minutes until the meat is tender but still slightly firm.",
      "Cut 300g asparagus spears into 2 or 3 short pieces and add them to the pan with salt and pepper.",
      "Cook for an additional 5 minutes until the asparagus is tender.",
      "Stir in 200ml crème fraîche and a handful of chervil leaves.",
      "Adjust the seasoning if needed and serve."
    ],
    "notes_ingredients": "This recipe can be extended to be more economical by adding mushrooms. Cook them separately in butter until they develop a sticky exterior, then add them along with their buttery juices to the lamb.",
    "notes_instructions": null
  }
]