All language subtitles for Masterchef.US.S08E06.HDTV.x264-W4F[eztv]

Announcer: Last week...

Watch and learn.

a classic Gordon Ramsay dish...

He takes a simple egg

and turns it into the Taj Mahal.

Announcer: ...sent six home cooks...

Gordon: His eggs looks really runny.

...to the bottom of the competition.

You'll be doing this challenge

all over again.

- Please, God, please, God.
- and when they scrambled for redemption...

- ( gasps )
- Heather cracked under the pressure.

( coughs )

Gordon: The color is dark and gray.

Ending her time in
the MasterChef kitchen.

Tonight...

- Gordon: Lamb.
- Cool.

The top 17 have front row seats

to a Gordon Ramsay master class.

Can we do this today? This is crazy.

Gordon: You've got to speed up.

And when the competition heats up,

who has the chops...

- Whoo-hoo! - It's
beautifully done.

You just cook like a chef's dream.

to make the cut?

What in the ( bleep ) happened?

Welcome, everybody.

Please make your way
to the front. Let's go.

Top 17.

Being a nutritionist,
food is my passion.

So being able to breathe and live

in the MasterChef kitchen

is just like a dream come true.

It's time to get your
next challenge started.

Let's go.

I haven't been in the bottom yet,

but I haven't got a win yet.

I am so tired of just coasting.

So it's like, time to
show up and show out.

So now they're gonna find
out what Eboni is all about.

Tonight, we'll be testing
all of you talented home cooks

on something extremely technical.

Let's see what we got.

Now, you all are about to face

what we call a skills test.

A true master chef needs to know

their way around butchery.

And on the menu tonight,
Colorado's finest...

- lamb.
- Oh!

This one is immaculate.

But it doesn't start out like this.

It starts out like...

this.

Most home cooks buy their
rack of lamb from a butcher,

fully prepped, with all that
fat and membrane removed.

We call that Frenching.

Tonight, you'll have to
French your rack of lamb

like a master butcher.

Now, I'm gonna show you how it's done.

All of you, please, watch and learn.

Now, hold your rack of lamb up

and then run your thumb down the outside

and gently peel back that first layer

of fat.

From there, place it on the board

and then just very carefully,
lift the fat up and slice.

Be careful. One slip of the knife here

and you've lost a finger.

As I pull back this fat,

you can start to see the
layers of bones exposed.

Now, this is where the real work starts.

What you want to do is separate
the sinew from the bones.

So, knife goes in and down

and you peel away.

Turn the knife over,

again, peel.

This is a labor of love.

Knife goes in, twist.

Get your cloth, and this
little bit of sinew here

you pull over and down.

- See how it's coming off?
- Home cooks: Yes.

And then trim that lamb beautifully.

Now, once those bones are cleaned,

go around for a second time,

scrape down both sides of the bones.

And look how clean
those bones are getting..

Really important to
get every little scrap,

'cause if not, the bones
look dirty and unpresentable.

And then finally,
this dense layer of fat

needs to come off.

Jason: My eyes are as wide as saucers.

Chef Ramsay looks so
smooth and precision-like.

Everything is just moving
like a well-oiled machine.

Can we do this today? This is crazy.

Once you get to the very end,

give the bones a final polish.

And that is how you French trim a
rack of lamb like a true master chef.

( cheers )

- Good luck.
- All: Thank you, chef.

All right, home cooks.
Please go to your stations.

Newton: As a rancher in
Texas, I raise cattle.

So I know my way around the knife.

This is gonna be no big deal.

This is like a cakewalk.

I'm ready take these young kids out.

It's time to send them back
to their millennial life

with the taverns, the
beer, and hip-hop music.

Christina: In front of you,
you each have a gorgeous,

raw rack of lamb.

At the end of this challenge,

you should be left with a pristine,

Frenched rack of lamb,
just like Gordon's.

The home cooks that complete

this skills challenge to our standards

will be safe.

But those that fail to
execute the technique

will immediately face
an elimination challenge

where at least one of you
will be sent home tonight.

You'll all have 20 minutes

to perfectly butcher

those incredible racks of lamb.

- Is everybody ready?
- Yes, chef.

Your 20 minutes starts...

now.

- Christina: Come on, guys.
- Gordon: Come on.

Now, French rack of lamb
is the most pristine,

Rolls-Royce cut of lamb
anywhere in the world.

This is something that takes years
to master in professional kitchens.

Gordon, you made it look easy.

But what are the potential pitfalls?

You have to be precise, every cut.

Take too much fat off and you've
lost half of the rack of lamb.

There we go.

Tonight's purpose is all
about trimming it properly,

finish with those bones clean,

and making sure that you're left

with 90% of that cannon intact.

You know, in Boston, I have
not butchered a rack of lamb.

So it's not something I'm familiar with.

But my mother grew up on a farm.

I always watched her in
the kitchen growing up.

And I just hope I paid
enough attention back then,

paid enough attention just now
when chef was demonstrating.

I think I'm on the right path here.

And I just have to keep
doing what I'm doing.

I have cleaned a rack of lamb before,

it's been a very long time.

Rack of lamb was one of my
sister-in-law's favorite dishes

and she passed away five years ago,

so I'm doing this for her.

Gordon: Guys, five minutes
gone. 15 minutes to go.

Gotta be on those bones now.

Come on, you son of a bitch.

Oh, my God. There's so much fat.

- Eboni.
- Yes, chef?

- Now, do you eat lamb often?
- I love lamb.

I cook it almost every
Sunday for my husband.

But I've never cleaned one like this.

Confident you can get
yourself up on the balcony?

Hopefully. I'm hoping for that.

- Good luck.
- Thank you.

- Ah!
- All right, Jenny.

- Hi, chef.
- I've gotta believe you've eaten

some lamb in your day, no?

- Nope.
- Not really?

You seem a little
frazzled, what's going on?

Um, to start with, a French cut
is a little bit intimidating.

I'm not sure what to
leave and what to take off.

And we'll see how good I can make it.

Jenny, I need to see that
confidence out of you right now.

- Okay, please? You can do it, all right?
- I know, I'm feeling kinda...

- I know.
- Good luck, mama.

- Thank you.
- Stick with it.

- Right, Reba. Have you done this before?
- No, sir.

- This is my first time.
- Really?

I've never even ate lamb.

- What?
- No.

- Seriously? - So what's
the go-to meat that you hunt?

Deer, squirrel, rabbit.

- Squirrel? You don't eat squirrel, do you?
- Yeah.

What part of the squirrel
is the best bit for you then?

- I like the squirrel legs.
- Squirrel legs?

My uncle likes to suck the brains.

- He sucks the brains?
- Throw the head in there

and just suck the brains out of it.

It's just juicy and succulent.

And it's delicious.

- But they're vermin.
- I don't care, they're good.

Young lady, get yourself
safe up on the balcony.

Good luck.

Ten minutes remaining.

- All right, Jason.
- Hi.

How confident are you in this challenge?

Uh, I'm a little out of my element here.

Lamb used in Chinese cooking

is always cut up into pieces,

so this is just a very
different presentation.

I just wanna do it justice.

Well, you're a teacher, right?

So you know what it takes
to be a good student,

so stay focused and good luck.

Thank you, chefs.

Right, Cate. Ever French
trimmed one of these at home?

- No. But I'm very familiar butchering deer.
- Right.

You know, I grew up hunting and fishing

and being like a wild child.

How confident are you
to nail this tonight?

You know what, I'm confident,

I just need to get this
Frenching technique down.

- Good luck, young lady.
- Thank you, chef.

Whoo-hoo.

Five minutes remaining.

You've got to speed up.

Now, guys, who do you
think's gonna really succeed?

For me, Newton.

You gotta believe that
him working on a ranch

can be a huge advantage for Newton.

So I'm looking for big things from him.

Reba's is incredible.

And Reba's never done it before.

Those bones are immaculate, guys.

Now there are some home cooks out there

that are definitely struggling.

Yeah. Sam, he's had some serious
struggles in this kitchen.

His confidence seems down.

I'm really concerned that
it might get the best of him.

Christina: I'm worried about Jennifer.

Come on, Jennifer. Please.

She looks all over the place.

Messy board, messy knife.

I agree, she's kind of
just hacking at the lamb.

All right, guys, you
have just 60 seconds.

You want your rack of
lamb to be beautiful enough

to bring you to the
safety of the balcony.

Come on, Eboni. Let's push.

Gordon: Use your cloth. Come
on, guys, you can do this.

- Christina: Polish those bones.
- Push, Caitlin.

Gordon: Finishing touches. Let's go.

Judges: Ten, nine, eight,

seven, six, five,

four, three, two, one.

- Stop. Hands in the air.
- Hands in the air.

You want your rack of
lamb to be beautiful enough

to bring you to the safety
of the balcony, guys.

Let's go.

Judges: Five, four, three, two, one.

Stop. Hands in the air.

Wow. Well done.

It's time to find out who did enough

to get themselves safe
up there on the balcony.

Jason. You're a teacher, you
work with numbers and grades

- all the time, right?
- Yes.

- How do you think you did?
- I think I did, probably,

92%.

A 92%?

Jason, you're selling yourself short.

This is more like a 98. All right?

It has the right ratio of meat to bone.

The way that you brought
down all of the fat

right to the perimeter
of the cannon or the eye.

Unbelievable job.

My man, you are definitely safe.

- Please go upstairs.
- Thank you very much. Thank you.

98% from chef S�nchez.
I mean, come on, for real?

- Look at that eye.
- Very good.

To know that I got a nice passing grade

and I'm up to the balcony,

that's the best feeling ever.

Jennifer. Describe your performance

because it looked like
you were struggling.

I was struggling a little bit,

but I feel like that I've
paid a lot of attention,

and I tried my best.

So let's cut straight to the chase.

Those bones look terrible.

There's still meat on the bone.

They are caked in sinew.

And you haven't focused on
cleaning any of those bones.

- Yes, I-- - That does not look
like the Rolls-Royce of lamb.

- That looks like a dog chew.
- Yes, chef.

You are definitely not
heading up on the balcony.

I understand.

Sam, how do you think you did?

I did my best. I got all
of the fat off, I believe.

I would've liked to have
gotten the bones cleaner.

Well, it's very uneven.

It's been completely
hacked up over there.

You can see the grooves from your knife

as you were sawing.

That's right.

This doesn't cut the mustard.

You are not safe.

( sighs )

All right, Cate, how
do you think you did?

Um, I'm happy, it's presentable.

But I don't think I'm
the best butcher yet.

You know, I'm like a tomboy,

I'm kinda rough around the edges.

Well, Cate, I gotta say,

there's nothing rough around
the edges about your butchery.

- This is a gorgeous, gorgeous rack of lamb.
- Oh, jeez, thanks.

It's incredibly impressive.

Thank you so much.

Look at that beautiful cannon there.

Great job with those
bones. They're polished.

That is the closest
rack of lamb I've seen

to Gordon's all night.

- You are safe.
- Thank you.

- Head up to the balcony.
- First girl. I'm coming, guys.

Beautiful. I mean, literally, textbook.

- Hey.
- Jason: Yay.

Eboni. You said this was the highlight
of any Sunday lunch for your man.

It is.

Honestly, you've just taken
the most expensive cut of lamb

- anywhere in the
world... - Mm-hmm.

and made it look the cheapest.

Even the bones aren't cleaned.

- What happened?
- I was trying to take my time too much.

That's not French trimmed.

That's French screwed.

- Stay where you are,
young lady. - Mm-hmm.

Eboni: I cannot believe that I messed up

on something that I
cook almost every week.

I just want to crawl
under a rock right now.

'Cause now I gotta face elimination,

and this sucks.

- Jeff, it's good. You are safe.
- Thank you.

- Brien, you're safe. Congratulations.
- Thank you, chefs.

Please head up to the balcony.

Gabriel, you should be
very proud of yourself.

That's one of the best ones we've seen.

Head on up to the balcony.

- Great job.
- Thank you, chef.

Christina: That's a
lot of fat right there.

Caitlin, I'm afraid
to say you're not safe.

Aar�n: Daniel, those
bones are immaculate.

- You are safe.
- Thank you very much, chef.

It's like you were hacking at it.

What's happened to you?

I wasn't in the game today, chef,

and obviously this proves it.

Christina: Jenny, you're staying here.

Gordon: Yachecia, you know...

I mean, that is...

textbook.

Bones are clean. You've got
the cannon beautifully round.

When you see something that beautiful,

before it's even cooked,

can you imagine what that looks like

when it comes out of the
oven and hits the table?

- You're beyond safe.
- Thank you, chef.

- Thank you so much.
- Head on upstairs.

Reba, how'd you do?

I don't think I done too
bad for my first time.

Gotta tell you, Reba,

in all the weeks I've seen
you cook in this kitchen,

I've never seen you
so comfortable before.

- Thank you, ma'am.
- That's definitely one of the best of the night.

You are safe. Please
head up to the balcony.

- Good job.
- Nice job.

Yay, Reba!

Amazing.

Way to go, Reba.

Aar�n: You're a ranch owner.

You see animals all the time, right?

Yes, sir.

Presentation of this lamb is so crucial,

to deliver that "wow" factor.

Newton...

it's a mess.

I mean, what did that
rack of lamb do to you?

It's one of the most difficult
challenges I've been in.

Oof.

Aar�n: I think I need glue for that.

I just got too much of the
fat off around the bones

or something when I was cleaning.

But it's rough as a night in jail.

"Rough as a night in jail."

Well, there's one thing right.

That's a crime.

- I think I need glue for that.
- I just got too much of the fat off

around the bones or something.

I thought you were gonna nail this.

It's too heavy-handed.

Newton, I think you know,

with that kind of performance,

you're not safe. You're
staying right here.

- I'm sorry, Newton.
- Thank you, chef.

I'm just-- my
head's a-spinning.

I mean, this should've been a cake walk.

I just turned this great piece of meat

into horse manure.

And I'm starting to
have a lot of self-doubt.

To all 11 of you up there,

we were thoroughly impressed,

and all of you are safe tonight.

Two of you in particular really
impressed us with your technique.

Those two home cooks are...

Cate...

and Yachecia.

- Well done.
- Thank you.

- Thank you, thank you.
- ( cheers, applause )

- Thank you.
- Stellar job.

Thank you, chef.

Christina: Six of you remain
down here at your stations.

We will say goodbye to at
least one of you tonight.

Please, all of you, down to the front.

I'm not used to being at the
bottom of anything I do in life.

I'm usually one that excels to the top,

so I feel very vulnerable,

but I'm ready to step
up to the challenge.

You all now are gonna have to take

the rack of lamb that you butchered

and turn it into not just a dish

worthy of this kitchen,

but a dish worthy of
any of my restaurants.

All of you will be making...

my delicious herb-crusted rack of lamb

with potato fondant,
honey-glazed carrots,

and an incredible red wine sauce.

Now, I'm going to show all of you

how to replicate this intricate dish.

Watch and learn.

Start off with the oil,

and get that pan really
nice and hot, okay?

With a herb-crusted rack of lamb,

you cannot season after it,

so you need to season it
right at the very beginning.

Salt and pepper. Season
it generously, both sides.

Make sure the rack of lamb
is seasoned throughout.

There. As the oil comes up to temp...

...start to sear this
beautiful rack of lamb.

Garlic in,

and then in with this
fresh, fragrant thyme.

Don't over-sear the lamb.

So nice, gentle color.

Searing in the ends,

locking in all that flavor.

And then from there, lay out your thyme,

and your garlic,

and you literally sit that on top.

That acts as a trivet.

Beautiful.

Couple of knobs of butter.

As the butter starts to melt,

then tilt the pan and baste.

What does that do?

Moistens it, keeps it from drying out.

Exactly that.

Eboni: Chef Ramsay is cooking

right in front of my face.

This is, like, phenomenal.

We're gonna cook that in the
oven now for four minutes.

I'm literally blinking

like I'm taking snapshots
of him, doing this demo

so I can remember every
step exactly how he did it.

Now, once the lamb is parcooked,

as it's still nice and warm,

the secret now is to get your brush.

and you've got your Dijon mustard,

and you brush while it's warm,

with that mustard, so
the mustard seeps in,

and literally almost
tenderizes the lamb even more.

Here I've got panko breadcrumbs,

parmesan cheese, salt,
pepper, and fresh basil.

From there, take your lamb,

roll up, and you roll all the way along.

Tilt... tilt,

and shake off any excess breadcrumbs.

Place it back into the pan,

and then back into the
oven for four more minutes.

From there, we get our garnish plate.

This is a fondant potato.

Potato's peeled, cut out with a cutter,

into a pan, hot heat.

As they color, you turn them over,

put some stock in, and
they go in the oven.

Braised carrots, you can all
do that with your eyes closed.

- What's the hero tonight?
- All: The lamb.

Four minutes later,

take this out.

And you let it rest.

What happens when we
slice meat piping hot?

Juices run out of it and it becomes dry.

Yeah.

Now, I take my bone, open that up there,

and I'll come in here, 'cause
I want one nice, beautiful chop.

I go down. I come off.

And I place onto the plate.

Come to the second one here.

One clean, straight slice.

Shake off any excess, and on.

This bone here, too thin,

so I come round, I take that off.

That's for my bulldog.

I come back up,

and I cut all the way through again.

- Third one. Now...
- Beautiful, chef.

...finally, you take your sauce...

and you sauce very
carefully around the plate,

and just over the actual
bone, not on that crust.

And there you have a
beautiful, stunning,

crusted rack of lamb
with fondant potatoes

and glazed carrots.

( applause )

Thank you.

Now, please, all of you, head
back to your stations. Thank you.

Now I gotta recreate one
of Gordon Ramsay's dishes.

He doesn't get Michelin stars
for throwing out horse manure.

And I gotta use this piece of
meat that I've kind of macerated.

There's not much meat left on the bone.

I need a miracle just to survive this.

At your stations, you'll
find everything you need

to make Gordon's stunning lamb dish.

You have just 60 minutes, guys,

to pull off this extremely
technical, complicated dish.

- Is everybody ready?
- All: Yes, chef.

60 minutes starts...

- ...now.
- Woman: Let's go, guys.

Man: You can do this, guys.

Clean this up.

Looking good, Jenny.

I've never made rack of lamb before.

I've never had rack of lamb before,

so I'm definitely getting
out of my comfort zone.

I don't think I've been in my
comfort zone this whole competition,

but I'm not going out without a fight.

This seems like a daunting task,

to be able to recreate one
of your signature dishes

after they've already jumbled up
a little bit of their lamb rack.

I'm worried that this
might be too much, Gordon.

The saving grace tonight is that they

have double the amount
of lamb in front of them

than they actually
need to put on a plate.

Eight bones in each rack. They
only need three stunning cutlets.

So you can bounce back with this.

20 minutes gone. Just
under 40 minutes remaining.

- Eboni, how you feeling?
- Yes, chef. I'm okay, chef.

- I'm amazed you're down here, you know that.
- I know. Me too.

This is a protein that you cook
every week for your husband.

My husband have a fit, I go home on the
lamb challenge. That might be a divorce.

You're more confident about
the cooking of it, yes?

I always cook mine pretty rare,

so I think I'm okay with that.

I'm concerned with making the
plate look as good as yours

and making sure all
my flavors are there.

- Good luck.
- Thank you.

Yachecia: Come on, Sam.

Sam, how we feeling over here, buddy?

I'm pretty good. I've
prepped all of my vegetables,

I've seasoned my lamb.

I've cleaned these
three a fair amount more.

You'll have enough meat

to give me three beautiful
medallions of lamb.

- That's the idea.
- Are you confident?

- I am confident.
- I need you to step back.

- Come on, man.
- All right, I'm doing it. I'm doing it!

- Good.
- Reba: Yeah, let's go, Sam!

Whoo!

Right. How you doing?

Pretty good. Little embarrassed
about my performance.

I'm a rancher. You know, you'd
think I'd know my way around

a skills contest with the lamb.

Didn't work out that way, so it's
all about redemption for me right now.

Are you confident you can pull this off?

- I am.
- You are.

Do I have that fight in you?

- You do have that fight in me.
- I want to see it.

- I want to see you nail it, okay?
- Fair enough.

- Good luck.
- Thank you.

Gordon: Just under 30
minutes to go, guys.

Where's the...

( groans )

Jennifer, there's time. You
don't need to be frazzled.

Jennifer looks like she's over her head.

Oh, dear.

I did forget the (
bleep ) cheese, though.

Cate: Jen, deep breaths, you got it.

Jennifer isn't the best under pressure,

and she gets frazzled in
the kitchen all the time.

My biggest demon in this competition

is my memory, trying my
best to remember every step

that Chef Ramsay had said.

And if I don't, that's it
for me. I could be going home.

Come on Jennifer...please. Come on.

She is a flurry.

Oh, God. I can't watch that.

I'm worried she's gonna crumble.

Ugh.

Jennifer is breaking down...

I'm worried she's gonna crumble.

Oh, God. I can't watch that.

Jennifer, look at me. You can do this.

Listen, you do your
best when you're focused,

and when you're confident.

This doesn't have to be your
last night in this kitchen, okay?

I don't want it to be.

What are you worried about
in terms of this dish?

When do I put this lamb on?

Like, my mind is like, "Do it now."

Okay, so let's talk through it.

How long does it need
to sear the first time?

Two minutes, not even.

And then what happens next?

You put it in the oven for four minutes,

and then take it out, and
then you mustard encrust it

and then put it in
there for four minutes.

You got it. Nice job.

Don't let that other
voice in your head get you.

I believe in you.

- You can do this.
- I appreciate it, thank you.

Daniel: Let's go, Jen!

Let's go, Jennifer!

- Let's go, Jen!
- Come on, Jennifer!

Miss Caitlin, talk to me.

You eat a lot of lamb and meat, right?

I eat a lot of meat,
but not a lot of lamb.

I normally consider it
pretty far out of my budget.

Really? Okay, well,

are you feeling good about everything?

I'm feeling okay so far.

I'm just gonna focus on the task at hand

and make sure I don't
overcook tonight's lamb.

All right, make sure that
your timing is concise,

- Yes, chef.
- And you deserve not to be in the bottom,

- but where?
- I deserve to be on the balcony tonight.

Aar�n: Okay, show us you can do it.

Gordon: Guys, just
under ten minutes to go.

Sauce should be reducing.

Carrots, potatoes, coming together.

Gordon: Wow, it's intense.

Eboni is a little bit down in the dumps.

This is the rack of lamb that she cooks

for her family every Sunday,
but she never trims it.

I'm just hoping that she
doesn't get herself into a muddle

with the cooking of that lamb.

My concern is that Sam's
crust looks very separated.

It's not emulsified. It has
too much bread crumb in it.

( sighs )

Two and half minutes to go.

Lamb should be out resting.

Christina: Come on, guys.

Come on, damn it.

Gordon: Start dressing your plates.

Perfect slices.

Man: Jenny, love that crust.

Aar�n: Every last detail, guys.

- Gordon: Come on.
- Christina: Whoo!

Come on, get it all on the plate.

- Focus on finishing strong.
- Man: Come on, guys.

Gordon: Here we go, ten...

- ( cheers, applause )
- Judges: Nine, eight...

seven, six, five...

four, three, two, one!

- Stop!
- That's it.

Hands in the air!

- ( applause )
- Gordon: Well done.

It's time to see who was able
to turn this night around.

and to find out of course
who is heading home for good.

First up, Eboni. Let's go, please.

I really feel like I let
my husband and my kids down

the way I butchered this lamb.

So I really hope that I redeem myself

with the cook on it especially,

but in this competition, you never know.

Okay, first off,
across those 60 minutes,

you looked down. You okay?

I'm okay. I was concentrating,

trying to put everything in order

to make sure I don't forget anything.

Here's the thing, Eboni.

Ten minutes ago, the
way you were cooking,

I thought you had one foot out the door.

So, I'm amazed you've got
something looking this good.

Visually, it looks beautiful.

Lamb is not hacked.
It's sliced beautifully.

Love that nice dark green crust.

It's almost like the
sort of field of grass

that the sheep's come out on.

It's beautifully done.

Slicing that lamb is like
slicing through butter.

And look, when you slice through there,

pink, and then the
crust, nice and crispy.

Uh, the dish is delicious.
Let's get that right.

Thank you, chef.

Gordon: Lamb is cooked to perfection.

Carrots beautifully
glazed, sauce not too thick.

What would I change? Cook
the potatoes a bit longer.

But here's the thing, you
just cook like a chef's dream.

I need you just sounding more confident,

just start believing in
yourself a little bit more.

- Great job.
- Thank you, chef.

Now, Eboni, what did you
season this lamb with?

I used some thyme, garlic.

And how much of that mustard
did you brush down on that lamb?

Two, three tablespoons.

It's delicious. It's well-seasoned.

Your vegetables are beautifully cooked.

You've never made this dish before,

and yet your replication of
Gordon's dish is almost exact.

- Thank you, chef.
- Nice job.

Brien: Good job, Eboni!

Sam, come forward.

I've been in the bottom a lot,

but I'm confident with my dish.

It's no more flunking.

I'm ready to get that A paper.

That's what I'm here to
show the judges today.

Sam, how do you feel
it went for you there?

I made some mistakes, but
I got everything there,

and frankly, it's one of the prettier
plates I've presented for you guys.

The lamb. Why did you choose to sauce

the top part of the chop?

I was trying to keep the sauce
off the crust, most importantly.

What is that?

I think that's some of
the sauce that congealed.

I think maybe you over-reduced it,

which is a little bit disappointing.

I think the fact that you
sauced the top of the lamb

also shows a lot of oversight.

( sighs ) Look at that.

That right there is rare,
black and blue, right?

I mean, this thing still has fur on it.

I mean-- ( coughs
) here's the deal.

Had this lamb been cooked
a little bit better,

I can overlook some of
the other glaring issues

which is that crust. Look at that.

Does that look like your
crust, Gordon? I don't think so.

- That's too much bread crumb, right?
- Yeah.

Well, the sauce has a lot of flavor.

- Thank you.
- That's the only thing

I can gravitate towards
that gives me some relief

from the undercooking of the lamb.

There's some fundamental mistakes

that are very hard to overlook.

Sam, I don't mind the rare,

medium-rare pink, beautiful.

But blue there's no excuse for.

( sighs )

The lamb, it's so rare

that even the fat hasn't
even rendered down.

Also, the actual crumb mixture

is so bland and anemic-looking,

it looks unappetizing.

So, blue lamb...

is an insult to the cut.

I wouldn't even ( bleep ) swallow that.

I can't do that to my palate.

( coughs )

Let me ask you this:
are you happy with it?

- I might eat it.
- You'd seriously eat blue lamb?

Yeah, I would.

For you to turn round and openly admit

that you'd eat that ( bleep ),

that tells me a lot about you, Sam.

I'm disappointed. I really
wanted to impress the judges,

and I failed with that today.

But I know that my flavors are there,

and I hope it's enough to keep me safe.

Next up, Jennifer, please. Let's go.

I lost my cool during the cook,

but I feel like it doesn't
reflect on my plate.

I feel like I pulled it together,

and I'm hoping this
dish will keep me here.

First of all, have you
ever been in an airplane

where it hits turbulence,

and the thing starts nose-diving?

- No. -
I have--

watching you cook across
the last 60 minutes.

Are you confused as
much as I am right now?

What in the ( bleep ) happened?

Gordon: First of all,

have you ever been in an airplane

where it hits turbulence and
the thing starts nose-diving?

- No. -
I have--

watching you cook across
the last 60 minutes.

What in the ( bleep ) happened?

I'm kind of at a loss for words.

The only thing I can think of is that

- I get panicky,
'cause-- - Why?

You take people's
possessions away for a living!

And you get yourself in a
tizz cooking a piece of lamb?

- Are you ready to quit?
- No, I don't want to quit.

I'm not here to quit. I want to be here.

- You do?
- Yes, chef.

- Then stay composed.
- Okay.

So, lamb is cooked pink. Well done.

Let's taste it.

Here's the thing.

Lamb's cooked beautifully,
let's get that right.

Sauce, carrots, cooked beautifully.

However, you put the rack
back in the oven upside down.

That's why it's slightly
soggy underneath.

Not a big deal. You
did a really good job.

Stop working yourself up.

Stay composed, confident,

and don't show that weakness.

- Promise?
- I promise.

- Good girl.
- Okay, thank you.

Cate: Good job, Jennifer.

( cheers, applause )

Aar�n: Miss Caitlin. Please come down.

( applause )

Caitlin: I have been barely
sliding by in this competition.

'Cause I have been in the
bottom three times in a row,

so I really need to show the judges why
I deserve to stay in this competition.

Aar�n: Caitlin, so you've
cooked with lamb before?

Very rarely.

Once or twice on Easter with my family.

Well, you know what? I couldn't tell.

- It looks like Easter around here, because...
- Thank you.

this is something you could find at
many restaurants all over the world.

Do you eat at a lot of
high-end restaurants, or no?

I prefer to get humble groceries
and cook them up at home

in a way that I can stretch my
budget and focus on my dance training.

The cooking of the lamb,
which is a true star here,

is out of this world.

I mean look at that. You
guys see that up there?

- Yeah.
- Yes, chef.

- That's medium rare.
- Gorgeous.

For me, the balance is definitely there.

It's vibrant, it's
fresh. I love the fact

that you didn't go heavy on the mustard.

I can see the color of the potatoes
have that beautiful bronze exterior,

and you've wilted down
the carrots in such a way

that they truly are caramelized
and glazed. I love that.

- Well done.
- Thank you, chef.

Look at that lamb. Unbelievable.

All right, what were you
worried about going into it?

I was primarily worried
about the cook on the lamb,

so I pulled it out of
the oven at 120 degrees

and let it rest for
at least ten minutes.

Well, you've nailed it. Ten times over.

Look, pink. Beautiful throughout.

Plating, great finesse.

What's the worse thing about the dish?

You've got the breading
a little bit too clumsy.

- Okay.
- That's it.

Lamb's delicious.

Fondant, cooked beautifully.

Carrots braised beautifully.

I mean, it's a restaurant-quality dish.

Continue like this, you're
going to be more than a threat.

- Very well done.
- Thank you so much.

- Good job, Caitlin.
- Nice job, Caitlin.

Finally.

Next up, please, Jenny.

Necco: Come on, Jenny.

Going up in front of the judges is
always a nerve-wracking experience.

Especially when you're
replicating the dishes

of some of the best chefs in the world.

They know those dishes inside and out,

and so I'm scared that I might not have
gotten the flavors completely right.

- All right, Miss Jenny.
- Yes, chef?

What was sort of your biggest
challenge over this one hour cook?

Definitely getting
the lamb rack cleaned.

I didn't get it to the point
where I needed it to be,

but I did my best to get
off as much as I could.

I'm hoping I did just enough.

Potato fondant is nice, cooked well.

Carrots very well seasoned.

The cook on the lamb is beautiful.

The sauce for me is really the
star that helps make the lamb shine.

You know, visually, I would
have loved to see you spend

a little bit more time on these
bones here, really polishing them off.

The flavors are there.
You did a pretty good job.

Thank you, chef.

The cooking of that lamb is spectacular.

You did a beautiful sear on the outside.

I think your crust is one of the
better crusts that I've tasted so far.

I saw your lamb before it became this.

You made something really special.

I mean, you completely
transformed what at one point

didn't look like it was salvageable.

- That's amazing.
- Thank you, chef.

- Good job.
- Jason: Great job, Jenny.

Daniel: Killin' it.

Christina: Newton, please
bring your plate forward.

In the previous challenge,
I've let the judges down.

But now, I feel quite confident.

My meat looks good,

my accoutrements look
good, my sauce is excellent.

This is the time to redeem myself.

All right, Newton,
ranch owner from Texas.

You definitely know meat.

How would you feel, if you left tonight

on a butchering and
meat cooking challenge?

I don't know if I can say "jackass,"

but my friends would give
me a hard time about it.

All right, let's dig in.

Now lamb, Gordon's cooked medium rare.

Let's see how you did.

Uh, okay.

Newton...

um... your lamb is...

( sighs )

Newton, wish I had better news.

Your lamb is definitely undercooked.

How much mustard did you put on there?

That's a lot of heat.

Did you kind of use that as the glue?

I did.

The carrots, the potatoes,
they're cooked beautifully,

but the crusting
balance of herbs is off,

and for me, beyond the lamb being
undercooked, there's so much mustard.

That it tastes like Dijon mustard

before it tastes like
beautiful gamey lamb.

Ah Newton.

If I thought anyone was going to nail
this challenge, I thought it was you.

Maybe the only person that
would love that dish is Sam.

I'm so disappointed and
disgusted with myself.

I'm supposed to be the guy that
skates through this with a blindfold.

I actually feel like I'm going home.

I've screwed the pooch.

Guys, this was an extremely
difficult challenge,

but two of you excelled
beyond our expectations.

The two people that are absolutely
safe tonight are Eboni...

- Thank you, chef.
- and Caitlin.

- Daniel: Well deserved.
- Thank you.

Head up to the balcony.

Bum, bum, bum, bah.

I just heard the church
bells ringing. I'm safe.

Great job. Well done.

I cracked for just a
little bit, got nervous.

Not no more. Everybody
better be worried now.

All right, so there's four of you.

The fact of the matter is
that two of you are safe.

Jenny, please step forward.

Jennifer, please step forward.

Tonight, you guys did just enough

to stay in this competition

Please, head upstairs.

Jennifer: I'm going up to
the balcony, now I'm safe,

and that is a huge relief.

There's no more getting
into a huffy puffy.

No more tailspins. It's time to work.

It's time to figure out how
I'm gonna get myself to the top.

Two of you stand here, one of you will
be leaving this competition tonight.

Sam, you are clearly
passionate, let's get that right.

You're a smart, intelligent young man,

but that test got the better of you.

Newton, you are talented.
You do have a future in food.

But your dish was just a disgrace.

My money was on you. Tonight, you
let yourself down, you let me down.

Gentlemen, one of you knows,

it's the end of the road.

If that's you, please, go ahead
and untie your apron, gracefully.

Christina, Aar�n, and myself agree.

Newton, say goodbye to
Sam, head on upstairs.

Love you bud, happy trails.

Sam, were really hoping you
would have bounced back tonight,

but you are not ready to become
America's next master chef.

Sam: You know, cooking,
it's something I love.

I'm happy because I think the criticism

that I got from you
guys made me stronger,

and I feel privileged.

Sam, please place your apron on
your bench and go back to school.

- Thank you.
- Bye, Sam. We love you.

Caitlin: Love you, Sam.

Sam took a bullet for me, today.

Feel bad for him, happy as hell for me.

I think this was a good kick in my pants

to get me laser-focused.

I gotta take every one of these
challenges on as if it's my last.

Sam, best wishes.

Bye, Sam.

Bye, Sam.

Announcer: Next time on "MasterChef"...

Service!

...the home cooks run a
five-star restaurant service.

Too many, one pancake.

But will this high-end
breakfast challenge...

Burning your eggs.

...leave one team scrambled?

Where's my two and two?!

It's not up, it's done.

If my pancakes are
up, then they're dying.

You need to get this together.

Five-star hotel, and
we're serving that.

Oh, my God.

Followed by a pressure test...

Fish and chips.

...that's a Gordon Ramsay classic.

Sync: Ajvngou www.addic7ed.com