Show-Stopping Lamb Dish Stuns Marcus Wareing | MasterChef UK

Lamb loin dish cooked by professional MasterChef constant cooks a lamb loin dish with stuns Marcus Wareing and the MasterChef judges!

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What is really fascinating is the Lemon running with the cette the freshness of it and the sweetness of it that works beautifully well with the dish it’s brilliant absolutely brilliant right stop your time’s up all of you Stop oh late that was so hard was I to secure his place in finals week Luke has cooked butter poached Lobster on a salc fondant a crispy Lobster and prawn won and salc puree finished with caviar and coriander Crest served with a lemongrass Lobster Beast the lobster is nicely cooked cooked and then you’ve got this ceric fond underneath it’s nice but maybe just a touch more cooking for me the wanton wonderful crispy it’s got some texture to it very simple dish but tasty I really like the dish a

Lot I think the sauce is knock out the lovely subtle touch of the lemongrass just sitting in the background gives the sauce energy it’s a good dish Luke I like it I really do I really like like your style those Asian flavors creeping into European technique I think is a great

Idea I have a problem your ciac puree is really salty your salc fondant is salty you add salty caviar onto that as well I find it all a little too salty for dessert Luc has made a buttermilk and Lime Leaf panacotta wild strawberry jelly and and wild strawberries in sakei a matcha te

TW and a strawberry and mint sbet look at the vibrant deep red and that lovely sharp lime green on the top crowning it I think it’s beautiful texture of the panacotta is just right Follow by the right texture of the jelly that you have on top it’s

So refreshing I’ve really enjoyed this I love the little acidity of the buttermilk and the Lime Leaf flavor just runs through it’s very gentle but what’s interesting is the match te tws they bring almost a little bit of bitterness to the plate the downside for me is

There’s a little bit too much bitterness on my pallet now absolutely love the strawberry sbet I think the saki gives bitterness and I’ve got bitterness in those lovely green TS as well I have one slight disappointment I would like to taste more of that Sublime Lime Leaf in that b

Mil panacotta I think that is divine I think they like both dishes they said a few things they didn’t like you know still fingers crossed I don’t know yet epic comments comments yeah O’s main course is hogard topped with Crispy seaweed caramel glazed sweet breads seaweed cooked potatoes with toasted

Hazelnuts charred oine and anvy puree rape seed yogurt and SE sand wart finished with a smoked oyster Sauce I think that’s rather beautiful I really like that your hog gets cooked beautifully I love the oyster sauce and then I’ve got obene I can clearly taste oene and then I’ve got a sour finish of lemon there’s nothing I dislike in here it’s just so unusual I’ve never tasted flavor combinations like

It Ollie I’m going to tell you I love it I I love how it looks and love everything you put on this plate the OB you put the aess of anchovy through it it tastes delicious I really enjoyed discovering this the sea sand wart I’ve never tried

That before and it’s very light and salty I think it’s a great plate of food it really speaks volumes of your style of cooking and you’re refining it in such a way that I’m impressed from a flavor point of view hog it with an oyster sauce like you

Think really my goodness me it really does work the hog’s got a really nice boldness to it and I think it sits very well on this plate the potatoes bring a lovely neutral element to the dish nice and fresh I love the obene puree it’s as black as charcoal I’ll be honest with

You ol there’s nothing on this plate that I don’t like I think that’s absolutely Sensational it’s incredible thank you for dessert olle has made a fig Leaf custard Ry flapjack Mead poached gooseberries finished with a buttermilk foam and an elderflower granita that fig Leaf custard is amazing

You said it would taste like coconut and that’s exactly what it tastes like a mellow mellow coconut I love the old flow granita they are the things I want to keep getting I’m not sure at all about the buttermilk being so sour and those gooseberries being so

Sharp I really like this fig custard but it needs to be a bit more set for me I like sharp desserts so I I like the sharpness of the Gooseberry I like the sharpness of the bottom milk but there’s too much of it it’s intriguing I have to say what’s

Missing in your custard is a little bit of a setting agent to bring it almost to touch like a panacotta cuz what what’s happening with your dessert is everything’s getting mixed together there’s so many flavor combinations but they’re all fighting and battling against each other yeah got some great comments on

The first dish and yeah not so much on the second so I’m not not feeling confident at all now finally Matthew has cooked lamb loin and comfy rib a cette flour filled with goats cheese mint and lemon cette with comfy lemon and cette and Basel puree served with pom bonger and a lamb Sauce I’ve seen this presentation from you before and I love it it’s so confident the lamb is lovely and pink for me there’s just aou too much fat left on it but it is delicious your sauce looks a bit strange but you’ve wished the fact through it it’s giving it this pale

Color but it’s very rich actually when you eat it loving it with this cette with a bit of the lemon comfy so a little bit of sharpness coming through so delicious that may be the strongest Basel flavor I’ve ever had in that green puree you’ve got got lovely salty cheese

Inside that cette flour with a finish of lemon you’ve got beautiful Roseberry flavor on that rib I really really like it the bangel potato this for me is perfection the lamb stock and the time running through the little sweetness of the onion perfectly cooked that is Sensational lamb is well cooked yep I

Think we could say that the fat the rendering could be rendered down a touch more but what what is really fascinating is the Lemon running with the corette the freshness of it and the sweetness of it that works beautifully well with the dish it’s brilliant absolutely brilliant for dessert Matthew has

Created a chocolate hazelnut sphere filled with a chocolate sauce with passion fruit cream and passion fruit a chocolate crumble toasted hazelnuts Prine powder chocolate popping candy and yogurt crisps it looks fun it looks pretty I can’t wait to see what’s inside the Sphere that spere is beautifully made and it’s so clever to have a little bit of salt in there chocolate crumb and popping can as well you’re getting beautiful surprises perfectly balanced dish I like the passion fruit cream because it brings the freshness to the plate the hazelnut flavor the crumble Works

Incredibly well it’s a very accomplished dessert in its presentation and in its eating I like it a lot it’s just delightful so much skill has gone into it getting all the textures right the flavors the hazut being the the key one that I can taste with the chocolate and then the passion

Fruit a bit of sharpness in there lovely lovely I’m buzzing I’m I’m so happy that they like the food congratulations L it what a relief