[WE'LL LEAVE THAT TO CHILL UP. WE'RE CARAMELIZING THE LEG BONE. A LITTLE OLIVE OIL OVER THERE. TAKE THE BONE, ROAST IT OFF, AND NOW IT'S GONNA GO BACK IN, REALLY KINDA BRING IN TOGETHER THIS AU JUS FOR THE LAMB. YEAH. AND HOW MUCH LONGER IS THAT GONNA GO? 20 MINUTES.]
[DILL, SOME GARLIC. A LITTLE SALT AND PEPPER. SALT AND PEPPER. THERE WE GO. YOU MIX IT UP. YES. AND WE FINISH WITH OLIVE OIL. A LITTLE OLIVE OIL BRINGS IT ALL TOGETHER. AND MIX AGAIN. SO LET THAT CHILL. LET THE FLAVORS MARRY.]
[We're gonna sauté a little olive oil with fresh onion, roasted garlic. Okay. We're just gonna add our San Marzano tomatoes. Are you gonna marry these back and forth to rinse them out? I'll do the real deal.]
[We're gonna sauté a little olive oil with fresh onion, roasted garlic. Okay. We're just gonna add our San Marzano tomatoes. Going to be Portugal and then South Africa for you then, he said? I'll do the real deal.]
[We'll take a little olive oil, a little fresh parsley, and then our homemade honey-mustard sauce. Here. Mmm. See, I love cabbage. I don't know about you, but I'm a cabbage junkie.]
[I will add a little bit of shredded mozzarella. A little olive oil on this one. Nobody can stay in the Garden of Eden. We'll watch it and make sure this cooks real good here. And look at that.]
[SO HOW DO WE START THIS? WE ADD A LITTLE OLIVE OIL AND A LITTLE S.P.G.-- SALT, PEPPER AND GARLIC. THAT'S ONE OF MY FAVORITES. AND ARISTOTLE ALSO BELIEVED THAT A VACUUM WAS IMPOSSIBLE. THIS IS GONNA BE RIGHT HERE. THAT'S JUST A LITTLE SLATHER THAT'S GONNA GO DOWN, AND THEN IT GOES TO THE GRILL. YEP.]
[Now time for the cauliflower steak. He's gonna cut the center out of this cauliflower. Little olive oil, salt, and pepper.]
[Oregano. Then we just flip it over. Do the same. Hey, you do pretty good. Well, you know what? You've done this before? Yeah. Just a little olive oil on top.]
