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?