Masterchef UK Professionals
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Hay Smoked Lamb Noisette
Hay Smoked Lamb Noisette Rolled in Wild Garlic with Pickled Wild Garlic Capers, Ewe's Curd, Wild Garlic Purée, Potato Rose Cooked in Kidney Fat, Asparagus, and Lamb Jus
{Terry}: "Hay smoked lamb noisette. Wild garlic and ewe's curd." {Terry}: "I use a lot of foraged stuff." {Terry}: "My grandfather used to take us foraging through the woods and stuff when we were really young. And when we were off camping in North Wales." {Terry}: "It's always something I've wanted to do because when I was really young, we had a stool in front of the stove and soon as I was able to stand on it, I'll be cooking my own seat." {Terry}: "It's quite important that the lamb is cooked to perfection, to be fair. So it's nice and soft in the middle." {Terry}: "I've smoked it in hay. It only needs a few minutes because I don't really want to take too much of the flavor of the lamb away. Going to water bath and then I'm just going to pan roast it at the end." {Terry}: "Serve pink? Yeah." {Terry}: "It's a little potato roulade." {Terry}: "There's a few things I probably could have done slightly better. Cheers. But it's life, isn't it? Once you've done something, it's not all you can go back on, really." Voiceover: "He has to be really careful. The fat content was quite thick." Voiceover: "We've got wild garlic purée. We've got a wild garlic lamb jus. We've got wild garlic running through the potatoes. Put the potato on the spiralizer, put wild garlic in them, rolled them up. He's cooking it in lamb kidney fat, so it should be crispy."
Marcus Wareing: "Terry, I love your ideas. Love that garlic purée. I think that's got great flavor. More of that, please. Your potato, the way you've wrapped it up, you've got the garlic running through it, and you cooked it with the kidney fat. But there are two things here that are glaringly obvious for me. The one is the smoking. I'm not tasting it, and I have to say, the level of rendering of the fat, that's just a little bit on the underside." Matt Tebbutt: "The asparagus is very good. I love the curd. I think that's a really welcome addition. But the strong, overriding flavor on this plate is that sauce is far too reduced, and it's just too overpowering. But everything else, very good." Monica Galetti: "The lamb, which is beautifully rolled, but just some parts in the middle where the fat is quite thick, needs really rendering down, but the flavors are wonderful. Then there's the pickled garlic capers, and they're delicious. It's a little surprise I wasn't expecting, but like Matt, I find the sauce really too strong. Maybe just a touch too much reduction there."
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