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Unread 03-07-2014, 05:37 PM   #4
jpalaska
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Default How about reverse sear on a thick lamb steak or chop?

I've just recently learned about reverse sear method on a thick beef steak. It makes sense. As soon as I get my new gasser I'll try it on a beef ribeye.

But what about a thick lamb chop, or cutting thick steaks from a boned leg of lamb, and then doing a nice reverse sear on those?
Maybe marinate the lamb in olive oil, fresh garlic, a little oregano, a little wine vinegar first.

What do you think?

JP
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