Minted Lamb

I'm gonna prepare us a minted lamb. You like lamb, don't you? Oh, I love it. You know, lamb is not one of those dishes that Michael and I eat a lot of, because we're so busy eating seafood and steak and things like that. But I've got us like, oh, it's probably two and a half, three pound lamb shoulder. And Michael, what we're gonna do is make a marinade

Okay. I'm going to need a half a cup of olive oil

Okay. I'm going to need a fourth of a cup of honey and a quarter of a cup of wine vinegar

And I'm going to be chopping us up some garlic and some fresh thyme for our marinade

And you can just whisk it all together right in that big measuring cup, Michael

Okay. I'll do it. So what's your most romantic meal? I love standing rib roast

That's one of my favorites. You do love standing rib, and I love it with a bone in, don't you

That's why I like you, girl. So that a quarter of a cup of wine vinegar While I got the garlic coming I want to get it minced up real good I going to do a couple of tablespoons of fresh thyme

and a couple of tablespoons of fresh mint. How much time is that, a minute

He's funny, isn't he, girls? He's not just cute. He's funny. I tell you what, Michael

you be mincing up that mint, and I'll be mincing up the thyme

Ooh, this thyme smells so good. Put that man in there, boy

All right, grab your meat. Throw it in the bag. And then we're just gonna pour our marinade

Ooh, my gracious, it smells so good. Now, what we're gonna wanna do, y'all

is let this marinate for at least one hour. But you know, if you want it stronger

then just do this the night before. Mikey, if you'd go down and wash your hands

I'll do it. I gonna get my little lovey started on the next dish What I like to do Michael can you sear the lamb for me Put a little olive oil in your pan Okay All right take your meat

Okay. And just pull it out of your bag. And what we're going to do is we're going to sear this off

Y'all hear what he's saying? I want this meat seared all around

Okay. So that the juices will hold in. How's that lamb? Oh, good

it's searing up nicely. You can see, Michael, that I'm searing that off

in my cast iron because that cast iron will get so nice

and hot for me. And I just like the way that sears

So, Michael, what we're going to do now is that sear it off

Right. Get you a piece of tinfoil. I'll do it. And we're just going to cover our pot

We're going to cook it right in the cast iron. Uh-huh. Because that's already hot

So when we put it in the oven, it won't have any cool-down time. Uh-huh

We're going to cook it to internally 180 degrees, and that's going to take two to two and a half hours, y'all

So Michael you getting the lamb out I am Smells good doesn it It does smell wonderful And look at my cake layers Ooh I can wait Look I mean you divided them perfectly

Two perfect, the same size cake layers. Ooh, look how good that looks

Ooh, gosh, it shrunk, didn't it, Michael? Oh, yeah. Looks good, though

Ooh. Michael, if you will slice the lamb and be plating that up, I'm going to put together a frosting

I'll do it. There you go, my precious Michael. Thank you, darling. The king of our home

Mmm. I'm going to try it. It's delicious. Are you eating your cake now

I did have a piece. I don't know why you have to wait until it lasts. So you really do like the lamb

Oh, yeah. I thought it was going to be bad. You did

Mmm. I've had so much fun having our lovey-dovey meal together today

Me too. And I'm so glad y'all could pop in on it and share a little time with us

And you know we always send y'all love and best dishes from our kitchen to theirs, don't we, Michael

Yep. See y'all later