Do you need to sear lamb before slow cooking?

When cooking lamb in a slow cooker, many home cooks wonder if you need to sear the meat first. Searing before slow cooking can seem like an unnecessary extra step. However, there are some good reasons why searing lamb before slow cooking can take your dish to the next level.

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Why Searing is Recommended

Here are some of the top reasons why searing lamb is recommended before slow cooking:

Adds flavor – Browning the outside of the lamb over high heat caramelizes the natural sugars and proteins. This adds depth of flavor and creates a delicious crust.
Retains moisture – Searing the lamb essentially seals in the juices. This helps the lamb stay tender and moist through the long, slow cooking process.
Improves texture – The caramelized outer crust gives the lamb a nice textural contrast to the tender, fall-apart meat inside.

Enhances appearance – Searing gives the lamb an appetizing, golden brown exterior that looks more visually appealing.
Intensifies aromas – Browning brings out savory aromas from the Maillard reaction between amino acids and sugars.

By taking the extra 10-15 minutes to sear the lamb first, you can really amplify the flavor and moisture of the finished dish. The difference searing makes is noticeable.

How to Sear Lamb for the Slow Cooker

If you’re sold on the idea of searing lamb before slow cooking, here is a simple process to follow:

Pat dry and season – Thoroughly dry the lamb with paper towels and season generously with salt and pepper or your favorite spices/herbs.
Heat oil in skillet – Pour a thin layer of high smoke point oil like avocado or grapeseed oil into a heavy skillet or dutch oven. Heat over medium-high.

Brown the lamb – Carefully add the seasoned lamb pieces to the hot oil. Do not overcrowd the pan. Brown for 2-3 minutes per side until a nice crust forms.
Transfer to slow cooker – Use tongs to transfer the seared lamb pieces directly to the slow cooker. Try to keep the browned crust intact.
Deglaze skillet – Pour a half cup of broth, wine or beer into the hot skillet. Scrape up any browned bits stuck to the bottom. Pour the liquid over the lamb.

Cook as usual – Follow your regular slow cooker lamb recipe, covering and cooking on low for 7-8 hours until fork tender.

That’s all there is to it! Just those simple steps of searing right before slow cooking can make a huge difference in the finished dish. The hands-on time is minimal but the flavor payoff is big.

Best Cuts of Lamb to Sear

While searing works well for most cuts of lamb, here are a few of the best options:

Shoulder – An economical cut that stays moist during slow cooking. The generous marbling and connective tissue becomes tender.
Leg – Legs benefit from searing to add flavor to this leaner cut. Opt for boneless leg for easier serving.
Loin – Already tender, searing adds richness. Look for lamb loin chops or a boneless roast.

Rack – Rack of lamb is a splurge that’s perfect for searing. The crust complements the delicate meat.

Best Uses for Searing Lamb

Here are some of the most popular lamb dishes that benefit from an initial sear before going into the slow cooker:

Lamb curry – Browned lamb pieces create a richer curry sauce.

Lamb stew – Flavorful seared chunks stand up well to hearty vegetables and broth.
Lamb shanks – Searing concentrates the meaty flavor of braised lamb shanks.
Pulled lamb – Shredded shoulder takes well to searing before shredding.

Lamb tagine – The caramelized bits from searing add depth to the Moroccan sauce.

For any braise, stew or sauce, take a few minutes to sear lamb first for the best results. The extra step is well worth it.

Tips for Searing Lamb

Follow these tips and tricks for perfect seared lamb every time:

Pat the lamb very dry before searing – Moisture will cause splattering and steaming instead of browning.
Use an oil with a high smoke point like avocado or grapeseed.
Make sure the pan and oil are hot before adding lamb – Listen for a proper sizzle.

Avoid overcrowding the pan – Cook lamb in batches if needed.
Flip sparingly – Just once or twice to get an evenly browned crust.
Use tongs instead of a fork to avoid piercing the meat.

Let the seared lamb rest briefly before slow cooking if time allows.
Deglaze the pan with broth, wine or beer to get up all the flavorful browned bits.

FAQs

Is it okay to skip searing?

You can absolutely cook lamb directly in the slow cooker without searing if you prefer. While the dish won’t have quite the same depth of flavor, the lamb will still become tender and moist. Searing is recommended but optional.

Should I sear marinated lamb?

It’s best to sear lamb before marinating. If the lamb sits in an acidic marinade too long before searing, it can start to “cook” the meat, turning it grayish and making searing more difficult. Dry the marinated lamb well before searing.

Can I sear in the oven instead?

Yes, searing in a very hot oven like 500°F can work well too. Roast the lamb for 10-15 minutes until browned. The oven method takes a bit longer but avoids splattering mess on the stovetop.

Should I sear frozen lamb?

Always thaw lamb completely before searing. Trying to sear frozen or partially frozen lamb will create steam instead of getting a proper sear. Thaw overnight in the fridge before searing.

Does searing lock in juices?

There’s a common myth that searing seals in moisture, but it doesn’t completely prevent moisture loss. However, the caramelized crust does help retain more juices than cooking without searing. Slow cooking after searing keeps lamb very moist.

Conclusion

Searing before slow cooking brings out the best in lamb. While an extra step, it only requires 10-15 active minutes. Taking the time to brown the lamb first results in deeper flavor and a gorgeous crust. For tender, juicy lamb that’s bursting with flavor, always take the opportunity to sear lamb destined for the slow cooker.