On Wednesday Susan Feniger, the only person I know who's been on teevee, survived again to compete in the next round of Bravo's Top Chef Masters. http://www.bravotv.com/top-chef-masters In the Blind Tag Team "Quick Fire" challenge, the chefs were blindfolded, then waited their turn while one from their team cooked for 10 minutes, then passed the baton. "Whatever you do, start a sauce."  Each team's completed dish was similar—scallops, pork belly (anything's better with bacon) and (if in doubt add) plenty of butter.

The elimination challenge: prepare a wedding reception with wedding cake for 150 guests with direction provided by the happy couple. The bride: "I'm the more adventurous: but no pork, no lamb, no shellfish, and bananas foster, please" and the groom: "I'm a meat and potatoes man—beef, scalloped potatoes and carrot cake, please." Each competing chef moaned about making the cake—most have little to do with the pastry department and baking without a recipe can be treacherous.

After 6 hours of prep and 6 hours of production (and at least twenty-two hours of commercials), the wedding reception buffet tables were filled with rack of lamb (sorry bride but you'll really love this), roast chicken, beef tenderloin, scalloped potatoes, crab cakes, corn salad, and raclette tart. The wedding cake angst proved to be well-founded: Susan's Red Team was almost undone by her "Charley Brown Christmas Tree" wedding cake and the Blue Team's carrot cake was so dry it "should have been accompanied by a glass of milk."

The panel of judges (none of whom have ever stepped foot in a restaurant kitchen)  roundly criticized Marcus Samuelsson's  "mushy" tenderloin and Susan F.'s "shockingly bad" cake but loved Jody Adams' Dijon and rosemary rack of lamb, Susan's potato bhujas, Jonathan Waxman's roast chicken with mushroom veloute, and Carmen Gonzales' crab cakes.

After ample criticism and much smug displeasure, the panel declared the Red Team to be winner of the elimination round and sent home a Blue Team chef, Carmen Gonzales. Jody Adam's Dijon rack of lamb with farro pilaf won rave reviews and placed her first with top honors and $10,000 for her charity. Here's her recipe:

Dijon Rack of Lamb with Rosemary

1 whole New Zealand Rack of Lamb divided in two
•  1 teaspoon of chopped fresh thyme
•  1/2 tablespoon of chopped rosemary
•  1 teaspoon chopped garlic
•  1 teaspoon orange zest
•  1 teaspoon lemon zest
•  2 tablespoons vegetable oil
•  Kosher salt
•  Freshly ground black pepper
•  1/4 cup Dijon mustard mixed with 1 tablespoon orange juice
•  1/2 cup buttered bread crumbs

Trim lamb of excess fat. Mix thyme, rosemary, garlic and zests together with 2 tablespoons oil and smear all over the lamb. Season with salt and pepper. Cover and marinate at least two hours or overnight.

Heat 2 cast iron pans (one pan for each piece) over medium-high heat. Sear lamb, fat side down, until golden brown. Flip and cook on second side. Transfer both pieces to a rack on a sheet pan.

Smear fat side down with mustard/orange juice mixture.

Cover with bread crumbs.

Roast 10 minutes in 425 degree oven or until cooked to desired taste. Let rest at least 10 minutes before serving.