Sear That!

sear that !

I’m not a searologist, but check out my lamb chops—now that’s a sear! Did you ever wonder how to make the sear marks on your tasty meats, fish, or poultry? It’s very important that the grill or pan surface exceeds 300°F (150°C), which means setting the knob at medium-high. Even more critical is that the meat surface is DRY, or else the searing will not happen! And do NOT flip the chops before three minutes. That’s the time when the grill marks begin making their mark (no pun intended).

I patted dry my lamb legs on paper towels before I placed them on my favorite iron grill and drizzled them with extra virgin olive oil, rosemary pleats, and fresh lemon. The searing appearance looks very appetizing, don’t you agree? Would love hear your comments!

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