Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Shawarma Lamb Shoulder Chop
The randomizer landed on:
Protein: Lamb Shoulder Chops;
Produce: Fingerling Potatoes;
Equipment: Ricer;
Style: Sauteed
Karen: "I'm going to go Middle Eastern. I'm going to make some beautiful creamy mashed fingerling potatoes. I'm going to season my lamb with shawarma spice with coriander and cumin. I'm known for my modern Italian cuisine, but I've also studied Middle Eastern cuisine, so my depth and breadth of knowledge of food is vast. I start sauteing the aromatics that are going to start my lamb pomegranate jus."
Karen: "My dish tonight is inspired by a Middle Eastern steakhouse."
Karen: "Sauteing this Swiss chard. I add to it heavy cream and butter as well as feta cheese, an important component to this dish."
Karen: "Next step for the potatoes is to put them through the ricer and add them to butter and cream and whisk them together."
Karen: "I know I need to use the ricer another way. I'm gonna pass my beautiful heirloom tomato through the ricer to start the base for my relish, adding pomegranate molasses and sherry vinegar and tasting it. And it's delicious."
Karen: "I'm going to keep this dish really tight. I'm really hoping the judges can be wowed by my use of the randomizer. I sauteed everything unless it was riced."
Voiceover: "Judges, the chef welcomes you to a Middle Eastern steakhouse. The chop was pounded and seasoned with shawarma spice. It was then sauteed in a pan. It then became the basis for a sauteed jus. For the fingerling potatoes, they were riced and then combined with heavy cream and butter for use of the ricer. We had some tomato go through there as well, providing some textural juxtaposition with the pomegranate in the salad that you'll see clearly crowning the dish. In terms of other sauteed elements, you have some chard combined with feta cheese chopped and placed on the side of the plate."
{Alex Guarnaschelli}: "Love the riced tomato, and I think the riced tomato with the pomegranate and the mint offers all the dimension here. I think these are two chefs toe to toe, neck and neck. This is going to be by half a point."
{Antonia Lofaso}: "I love that the lamb is still on the bone. It makes me think of a lamb chop. Mixed with the mint and the pomegranate and the feta with the lamb, it's just, like, textbook good. I'm obsessed with this dish."
{Dominique Crenn}: "I love the pomegranate, but it's a little bit unbalanced. I think the meat is just kind of overpowering everything."
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