How Do I Sear Lamb Properly?
Lamb loves high heat. A good, hard sear creates delicious roasted flavours and really brings out its rich, savoury character. So when it comes to searing lamb, don’t be afraid of the heat.
When cooking lamb, don’t be afraid of the heat. A good, hard sear creates the roasted flavours that bring out the distinctive, savoury character of high-quality lamb. While beef is often enjoyed at lower core temperatures, lamb generally develops its best flavour at slightly higher levels of doneness.
For quick-cooking cuts such as loin, chops or rump, we recommend a core temperature of at least 58°C. At this temperature, the meat remains tender and succulent while retaining the characteristic pink colour that lamb lovers particularly appreciate.
Use a flat frying pan rather than a griddle pan if possible, and heat it until very hot. Add a little oil, immediately place the meat in the pan and press it down gently.
Allow the meat to develop a good colour. Once a golden-brown crust has formed underneath, turn it over and sear the other side until equally golden. Finish cooking over a low heat, turning several times.
Alternatively, add a small knob of butter, gently swirl the pan, then place the entire pan in the oven at around 100°C and allow the meat to cook gently until it reaches the desired core temperature.