Masterchef UK Professionals

Baker:

Season:

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Luke

MC Professionals Season 18

Challenge Type:

Hogget Three Ways

Hogget Loin, Yeast Glazed Braised and Pressed Lamb Belly, Aromatic Lamb Neck in Crispy Potato Shell with Peas, Feta and Gem Lettuce Ballotine, Pea Puree and Cockle Lamb Jus

Luke's ambitious main course showcases hogget, a flavourful older lamb, across three cuts in a single plate. The loin is carefully butchered, seared and cooked to a perfect pink. The belly is braised, deboned, pressed and portioned, then glazed with a yeast glaze for a sticky, deep finish. Shredded aromatic lamb neck is packed into delicate deep-fried potato cylinders, wrapped in potato lace, then filled with peas. A ballotine of gem lettuce and feta brings fresh acidity to the richness of the plate. A lamb jus finished with cockles and a pea puree complete the dish.

Marcus: "Luke has given himself an absolute mountain of work. He's got lamb in three different ways. The hogget loin will need to be cooked perfectly. The potato shell needs to be nice and crispy. I love the sound of the gem lettuce and the peas to bring some freshness to what I'm sure is the richness of the glazed lamb belly." Marcus [at tasting]: "That dish was a triumph. Beautifully tender hogget loin. Getting an old sheep to be tender, it ain't easy. I love the yeast glazed lamb belly. I love the stickiness of it. It was a joy to eat. I love all the textures. The biggest star of the show was the feta and gem lettuce ballotine. The flavours that came through were so fresh." Monica: "The neck inside the potato was fantastic. My favourite thing on here was the pressed lamb belly. A lot of work has gone into this plate of food." {Guest}: "It was beautifully presented and very well cooked. It looked very fresh. The hogget delicious, perfectly cooked. The sauce is big and bold and full of flavour." Marcus [to Luke]: "Beautiful, beautiful work. I don't know whether you've got roller skates fitted to your shoes, because you must have been running to produce all those elements. It was really a masterful cooking of a main course."

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