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Searing Lamb


Demetrius
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I would like to duplicate a recipe for seared lamb loin. Is the process essentially heating a non stick skillet with a little oil to a high temperature, and then placing the meat on the skillet for a couple of minutes - flipping the meat and then finishing in the oven?

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I would like to duplicate a recipe for seared lamb loin. Is the process essentially heating a non stick skillet with a little oil to a high temperature, and then placing the meat on the skillet for a couple of minutes - flipping the meat and then finishing in the oven?

I would not use a non-stick skillet as you want good browning to take place so that you can make a good pan sauce when done. Anyway, season lamb, heat the pan (Med-High to High heat), add some oil to the pan and brown lamb on all sides then stick in a 350-375F oven until done to your liking. I think MR is ~130F.

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