Lamb Souvlaki

Judges

"Let's go to Greece."

"So, visually, listen, there's a lot going on here. Did you make those flat breads?"

Adam: "Yes."

"Well, how do you get them done in such a short period of time?"

Adam: "So instead of yeast, I use baking powder, baking soda."

"Smart."

"I just love the technical ability of what you've done and what you've managed to achieve in 45 minutes. But I'm slightly concerned about the lamb. It looks dry."

"How long do you cook that lamb for, Adam?"

Adam: "I would say I was in the pan about eight minutes."

"This plate is ambitious. All those flavors are there. There's no two ways about that. Tzatziki. Beautiful. Love the bread. But you need to be super careful when you cut that lamb, because it's all inconsistent. Some bits are medium, some are medium well, some are rare. I was actually fortunate enough to get a pink bit. It actually tasted delicious."

"I thought that marinade you did worked really well. The only thing I would have loved is a little bit more acidity in the tzatziki. Just a bit more."

"I think you did a good job, all things considered, and I think there's a lot of great, delicious things there."

"Here's the issue. It's good. My question is it good enough for a MasterChef?"

"The lamb is slightly overcooked."

"For me, I just think the ambition, the amount of work you got accomplished shows me promise."

"I know there's a lot going on, but you did a lot."