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Rack of lamb

There seem to be as many recipes that call for searing a rack of lamb first as those that call for skipping that step. I'm all for creating less mess, as long as the dish is tasty. Advice?

asked by akrainey over 2 years ago

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5 answers 565 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

Personally, I think the searing step is important. It creates the tasty browned crust. I sear and roast in the same pan.

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B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 2 years ago

I usually don't sear a rack of lamb because I tend to coat it with an herb & bread crumb mixture (adhered with dijon mustard). If you don't coat the lamb with any season, I would sear for color and a nice crust. Your choice.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 2 years ago

A friend of mine actually goes the extra mile and sears and then coats. Then roasts it in her wood fired brick oven that only gets used during winter. It's the best lamb that I've ever tasted.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

I'm with HalfPint. I don't sear when I'm coating. But then maybe I should... ;)

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

I use Barbara Kafka's high heat method (without searing) in Roasting. Her recipe involves coating with herbs and crumbs but lately I don't even do that and it comes out great (without searing) every time.

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