MasterChef ™
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Herb-Crusted Lamb
Herb-Crusted Lamb with Brown Butter Spaetzle, Bitter Greens and Fig Balsamic Reduction
Becca: "I have for you an herb crusted lamb with a brown butter spetzel, bitter greens, and a fig balsamic reduction."
"I'm going to be honest. My lamb is cooked medium. Did you have an issue with that?"
Becca: " I pulled it when I thought it would be medium rare, and when I sliced it, I knew it might have been a little bit over."
"That's the only critique. But apart from that, the colors are beautiful. Aesthetically, it's rustic, and it's you. I think that's the most important part. Let's hope it tastes as good as it looks. Becca? Sadly, mine is a little bit medium, which is a shame. But I love the greens. Delicious. And then the sauce and the coating with the pistachio is absolutely sublime. Really well done. Thank you."
"What you have here is very interesting elements of texture. How you were able to get some crispiness on the spaetzle, I think it's fantastic. The bitterness of the greens work, and I think the seasoning across the board is delicious. Great job."
"I don't mind the lamb being more medium because the lamb is properly seasoned in salinity, and the spaetzle is good in flavor and not greasy. The swiss chard is excellent, and I'm still thinking about this sauce. I'm not sure if I want to have it on my lamb or on my pancakes. I don't know, but I like it."
