How to Sear Rack of Lamb

Video Transcript

"Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make a great holiday lamb rack with roasted new potatoes. Okay now, for the lamb racks, let's examine one real quick. This is your lamb rack. Now, these are "Frenched", which means they've been cut done on the bone. They've been trimmed down a little bit, and these are, they're still whole, though. They haven't been split in individual lollipops, which is what they're called. It's also had the fat kept on the back which is important for cooking. So, what we're going to do, this is an optional step, although you don't have to do this step, I usually insist on doing it though. So, I'm going to take a very thin bladed sharp knife and I'm just going to run it diagonally across this layer of connective tissue. And I'm going to crosshatch it the other way as well. What this'll do is this will allow them to cook a little more evenly and then it'll also allow them to pull apart more evenly, too, otherwise what happens is connective tissue pulls together as you heat it up and that would be bad. So, just repeat that process on the other rack, and get our...just a little tiny bit of oil in there and just get that warm, and what we're going to do is we're going to sear the outside of these. So, I'll show you how to do that in just a second when my pan gets nice and hot. So, our pan is very, very hot. Now, we're going to take our first lamb rack. We're going to take it this side down, get our second rack. Put it, you're putting it, this part right here, face down. And you're putting them touching in like this this way they'll lean on each other when they go to sear. Now, what this does is this searing in this part right here and it's going to keep all the juices from escaping. It's a nice trick you can do to help keep your meat nice and tender. You've got to give them a little wiggle, make sure it doesn't stick too bad, which it will stick a little bit. Go ahead and flip this one around. It doesn't take but...if your oil's hot, it only takes forty five seconds to a minute on each side to get it the temperature you want to get it at. Try to get it to the color. It's just a nice brown like this. I got to sear the inside lip on the bottom, there. It'll only take a second. There it is, that one. Just go ahead and pull the other one. Place it down the same way. And like I said, this part's completely optional. You don't have to do this. I just think you get a much juicier product if you do this. It's just a better way of doing it. If you don't have the time, or you don't feel comfortable doing it, don't worry about it. It's not completely necessary. See, now we've got a nice brown there. And that's going to help these cook up a lot better."