Carmelizing Lamb?

Question

Hello, I eat lamb at this place all the time. And it has a wonderful carmelized outside to it and spiced amazing. I know how to spice it but how do I get that thick carmelized taste?thanks!

Answer 1

The trick to developing good carmelization on meats is to make sure that the surface of the meat or poultry you use is very dry before you start to cook it.  Typically, you should dry the meat carefully with a towel, then salt and pepper it (or put a seasoned rub on it).  The salt (or rub) draws a small amount of moisture out of the meat and forms a film of a solution of salts, sugars, and amino acids on the surface that lends itself to carmelization by the ensuing heat of cooking.  This is called the browning or Maillard reaction.  (It may be that the lamb at the restaurant you rave about is treated in this way with an exotic rub, then cooked.)  If you're roasting or grilling, just put the dry, salted or rub-treated meat in the oven or on the grill.  If you're browning the meat, make sure the oil is quite hot when you put the meat in it, but then take care to adjust the temperature as necessary so that scorching doesn't occur.  That way you'll produce both richly browned meat and good fond on the bottom of the pan.

Incidentally, meats or poultry to be used in a braise should always be thoroughly browned first.  Then, during subsequent braising, the fond and carmelization contribute heavily to the rich, savory flavors that develop during braising.  

Buon appetito!

Answer 2

exactly.

Answer 3

Usually you would sear it on a fairly high heat on the stove to crisp up the outside of it, then finish it in the oven.

Answer 4

It's called "SEARING"

This works best in a cast iron pan, heat it as high as you can.

When hot, add oil and then your lamb.  Dont touch it, wait a few minutes or so and then flip it.  Finish it in a preheated oven to your desired doneness.

This works great in restaurants, those high end commercial cooktops crank out alot of BTUs for great searing & carmelizing.