How to Sear Rack of Lamb

Caramelize the sugars and create an appetizing brown crust on your rack of lamb by searing the meat as your first step when preparing a dish.Seared meat looks and tastes better when dinner rolls around.

Things You'll Need

• Large frying pan
• Cooking oil
• Seasonings
• Knife

Instructions

1. Place a frying pan on your stovetop and add enough cooking oil to cover the bottom of the pan. Turn up the heat and wait for the cooking oil to become very hot. Turn the heat down if the oil begins to smoke.

2. Season your lamb. Score the connective tissues on the rack of lamb with a sharp knife to ease separating the rack after cooking.

3. Place the lamb chop-side down in the hot oil. Sear the meat for 2 to 3 minutes or until it browns. Lift the meat from the pan and turn the rack around to continue searing. Searing the fat on the back of the rack of lamb is not necessary. Set your seared lamb aside and continue preparing it according to your recipe.

Tips & Warnings

• After searing, pour 1 cup of liquid while the pan is still hot to create gravy. Scrape any drippings from the bottom of the frying pan and add them to the gravy mixture.

Resources

• Visit the American Lamb Board website for more info.