Roasted Rack of Lamb Recipe : How to Sear Rack of Lamb

[wirikuta14]

searing is for flayor. period.

[NumberOneFictionFan]

sEARING IT MMMMMMMMMMM WHAT ABOUT A JOUS ?????

wHERE DOES THAT COME INTO IT cHEF'S i AM ONL LEARNING

[GastroAlchemist]

@NumberOneFictionFan If you want to make a great jus first sear the meet in a roasting pan, then add your onion, carrots, celery, and garlic. Roast everything and then when you take the lamb out to rest return the veggies to the heat. Deglaze the roasting tray with some wine, white or red, whatever you like making sure to stir and scrape all the bits off the bottom. add a couple knobs of butter one at a time continuously stirring throughout. taste for seasoning and you're god to go

[iam0013]

this is in response to johnathananthonyhayes, who commented earlier that searing doesn't keep the juices in. FYI einstien!...you are only searing (at high heat) the outer layer! the remaining 98% of the meat, which hasn't been cooked, will retain its juices and flavour due the to outer seared layer preventing it from seeping out while roasting. Try watching a cooking show, or taking a cooking class...or hey heres a bright idea, Try cooking once in awhile. BTW, this was a great tutorial.

[kulacharles]

@iam0013

That searing the outside of a piece of meat can keep the juice is the biggest misunderstanding of laymen, sometimes among chefs. I used to believe in it until reading Harold McGee's "On food and cooking".

Simple fact: When you've seared your meat and let it rest, would there be juice coming out? Obviously yes.

This is not to tell you that you shouldn't sear the meat, it does make it tastier, but not because it saves the juice.

Try reading some serious books.

[GastroAlchemist]

@iam0013 actually johnathanhayes was right. its a myth. just because the meat is seared doesn't mean its impermeable. dont believe everything you see on tv. it tastes better that way and thats why we do it, but if you roast a piece of meat without searing it, it still wont dry out. If you grill something it only sears on the grill marks, but it still doesn't dry out. It's been scientifically debunked.

[Jozilot]

I like ur video!

So... I guess judging by the comments below that these people should cook more.. Its stress relieving..disgruntal bastards!

Thanks for ur video:))

[philateliceun]

Expert village?

More like Noob village.

[jonathananthonyhayes]

Searing it does not keep the juices in. The minute you put the lamb in the pan, at a molecular level, the cell walls burst releasing all the juices. Cooking it fat side down will prevent the lamb from drying out unless you overcook it.

[aaronfides]

wow! Someone who actually knows what he is talking about. I would be ashamed of this video for the guy cooking it has no Idea what he is doing. There was no color on it which equals no flavor.

[verocity]

But are you gonna bang doe?

[RamtinK]

horse, lamb and beef,: BEST MEATs!

[dshillong]

Fabulous! I love lamb and am always looking for ways to improve it - but never thought to sear it prior to roasting like a steak. Thank you!