How To French A Rack Of Lamb _ MasterChef Canada _ MasterChef World

The ideal is on a French rack of lamb to have those bones spotless .

There should be no , no fat , no meat French and the lamb is very , very , very frustrating .

I think I've done a good job at removing the fat from the top .

But getting that membrane off the bones , it's very , very hard .

The fat cap that covers the backside of the bones should peel off quite easily by using a knife and running it up the backside of the bones and then pulling it off manually .

That's a very fast way to do it .

And I think that might be what Roine is doing .

Nice job .

Ross .

Thanks guys surprisingly came off clean .

Regin .

Looks like he's done this before .

Definitely looks like it's his race to win right now .

Ok , Tony .

Come on .

It sounds like somebody's just scraping their nails down a chalkboard at Tony station .

Tony's basically tearing the meat off the bones and that could be dangerous .

Medic Tony has taken another wound .

Tony cut himself again .

He's got my stomach , he cut myself twice .

I'm wasting more time and now I'm panicking with one white apron on the line .

There are only two home cooks left standing and a second injury may put an end to Tony's dreams of redemption .

Oh , carefully there , Tony .

He can't spare any time here and looking between him and regime he's already behind .

I can't give up .

Now .

I'm not gonna go down without a fight .

You're still in this , Tony , you're still in this , ok ?

It needs to go in soon trying to get this lamb done because I know it needs at least 12 minutes to cook to medium rare .

Oh , unfortunately , I forgot to turn the pan on and I can't put the lamb in a cold pan because it won't create a sear .

Come on , just get hotter faster , waiting for this to heat up .

I'm starting to lose time and this could mean I'm serving rare lamb .

12 minutes , 12 minutes .

The meat has to be in the pan now at 12 minutes .

And where are we going ?

Now , we're cooking .

Finally , the pan is hot enough .

I don't know who's gonna get this .

Oh , God .

At first I thought Regine had it , but then Tony kind of catches up all of a sudden .

It's anyone's game .

My dream is to become the oldest mustard chef in Canada .

I think it'll be awesome .

But first I have to get this white apron .

I only got one job to do is make sure that the lamb is cooked and perfect .

And that's , that's all I'm focusing on right now .

And nothing else keep basting .

Just keep ba I'm only one step away from the white apron and I'm really excited because cooking is such a huge part of me .

I feel so happy every time I'm in the kitchen , this is the most cardio I've done in years .

Five minutes .

You only have five , come on minutes away from the white apron .

I look good in white .

See where it's at .

The most difficult part of this challenge is actually nailing the medium rare cook .

There's only a few degrees between bubbles of doneness .

I need to get this up to about 100 and 20 100 and 25 still have a lot of work to do and try to get it up there .

I don't know if they're gonna make it .

This is definitely gonna be a photo finish .

It's at 1 10 .

Still need to throw some more stuff on .

No way I checked the temperature .

It's close , but it's not there yet .

So , what I do is I poke the lamb and hope that as I'm butter basing it's getting in there helping it cook a little bit faster .

Just hope it's done in time .

Last one more minute left .

Last minute .

There you go .

Is ready .

I'm feeling really frantic because I checked my temperature and the lamb is not medium rare yet .

I have to wait till the very last second until I have to plate so that I can make sure this lamb goes medium rare , boy .

Oh boy .

All three rounds right down to the last split second 87654321 .

Head up .

Wow .

My hand is burning , my fingers are cut , but I feel good just on the outside .

Couldn't have asked for anything more perfect .

Uh Now just about the inside , Tony , the first thing I'm going to do is cut your lamb rack right through the center and check the doneness .

We're looking for a perfect medium rare cook , a deep rosy red towards the center and it'll fade out to a more cooked doneness as it reaches the outer perimeter of the lamb open the Christmas present that is very , very close to a medium rare .

I would say it's just seconds to this .

Slightly more done than a medium rare .

The French is quite good .

Thank you .

You gotta make the bones a little bit cleaner because you didn't remove some of the .

So you don't get that nice color .

Really wonderful job .

Caramelizing that meat .

Perfect sear .

So Tony , you're missing a very important ingredient .

Salt .

No , it just needs to be seasoned more liberally .

However , such a great lamb rack .

Your performance is proof that we made the right decision .

Bringing you back .

Thank you .

I don't know if I could have done a better job in 22 minutes .

Ok , Roisin , I'm gonna cut through the center of this rack of lamb and I wanna see medium rare color is a bull's eye .

A textbook medium rare .

Did you get lucky ?

I just couldn't base anymore .

My arm was actually getting tired , just kept going , going .

You've done a very nice job of fring the lamb rack .

Those bones are very close to perfect .

However , during the cooking process , I do think you have allowed those bones to get a little hot there .

They should really all be the same lighter pale color .

A nice good sear , good color all the way round even now .

Let's see how it tastes .

I love the flavor of the rosemary coming through in the garlic .

I wish it had just another dash of salt and this is not a perfect French .

We left that bone and yeah , details .

Yeah , I didn't notice it was even there .

Not perfect but very close .

All in all for a pan roasted rack of lamb in 22 minutes .

A pretty good show .

The last time I felt this nervous is probably when I proposed to my fiance .

My heart is pounding so hard right now .

This is a very , very tight race .

We only have one of these to give away .

This is a photo finish .

He has two lamb racks , a hair's breath apart regime had some flaws .

So did I and I'm just hoping that mine are not as important in terms of the uh butchering .

I think both did a very , very accurate job .

I miss the white apron around my neck .

So I just hope I slightly edged out Tony with my flavors .