Masterchef UK Professionals
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Pan Roasted Lamb Rump
Pan Roasted Lamb Rump with Spiced Aubergine Puree, Sheep's Milk Yogurt, Mint Dressing, Hazelnuts, Bulgur Wheat, and Lamb Sauce
{Ben}: "Pan roasted lamb rump with spiced aubergine puree, sheep's milk yogurt, mint dressing, hazelnuts and bulgur wheat, and a lamb sauce."
{Marcus}: "Ben's main course is lamb rump. The key to good lamb rump is rendering the fat down, cooking at the right temperature. But lamb rump that's undercooked is chewy. Overcooked is just not good. He's got to get it absolutely right. Beautifully pink and beautifully tender. The aubergine, you've got cumin, you've got sumac, and that's going to be roasted in the oven. So you really want a slow cook because you want those flavours to be absorbed by the aubergine itself. The mint dressing is a lovely addition. I like the sound of that. It's the mint and vinegar flavour that makes the mint sauce really work with lamb."
{Ben}: "Oh, I messed my lamb up. Just, yeah, just disappointed. Just needed another 10 minutes." {Ben}: "Hello. So you've got lamb rump, hung sheep's milk yogurt, spiced aubergine puree, bulgur wheat, lamb sauce, mint dressing."
{Xanthi Clay}: "Such is life, it's not quite working for me for a number of reasons. The sheep's milk yogurt is under seasoned. The bulgur wheat is just kind of really one dimensional. The lamb itself, I could have done with more char on the outside, and it's just really under seasoned."
{Jay Rayner}: "The central item, which is this lamb rump, the cooking's just not worked. One end mine's completely overdone, on the other end it's rare, too under. The best thing is this lamb sauce, which has a kind of molasses caramel flavour to it. It's deep and it's rich."
{Leyla Kazim}: "I rather love the nibble of hazelnuts, but the aubergine puree definitely needs more punch, more flavour. Whether it's MasterChef professional standard, I'm not sure."
{Marcus}: "Lamb quite clearly wasn't cooked. You sliced it, finished it off in the pan. Just about there. You've got your mint puree that I'm not getting much mint from. Not hitting the right notes for me."
{Monica}: "I like the bulgur wheat, and I think it's quite nice with the hazelnuts, but the mint dressing, I can't even taste it. And the aubergine isn't cooked properly. There are issues with this."
OVERALL JUDGES VERDICT: A significant stumble for Ben. The lamb was undercooked and had to be rescued in the pan, resulting in uneven cooking. The aubergine puree lacked roasting and flavour. The mint dressing was virtually undetectable. The bulgur wheat and yogurt were under seasoned. Only the lamb sauce and hazelnuts received praise. This dish ultimately sent Ben home from the competition.
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