Lamb Chops with Zucchini Blossoms in Tempura Batter

Ingredients

• 2 lamb chops (ready to cook, about 500 g)
• Salt
• black pepper (ground)
• 2 tbsp olive oil
• 2 tbsp chopped shallots
• 1 finely chopped garlic clove
• 50 ml dry white wine
• 125 ml lamb stock (glass)
• 100 g diced mango fruit
• 4 finely chopped dried apricots
• 1 tbsp Crème fraîche
• 0.5 tsp medium-hot mustard
• white pepper
• herbs (for garnish)
• edible flowers (for garnish)
• 12 zucchini blossoms
• 1 egg
• 125 g flour
• 150 ml dry white wine
• a pinch of salt
• vegetable oil (for frying)

Instructions

1. 1.

   Preheat the oven to 100°C (200°F) with upper and lower heat. Wash the meat, pat dry, season with salt and pepper, and sear all sides in a hot pan with 2 tbsp oil until browned. Remove and cook in the preheated oven for about 45 minutes until pink inside. In the remaining drippings, sauté the shallots and garlic until translucent. Deglaze with wine and stock, scraping up brown bits. Add mango, apricots, and lemon juice; simmer gently for 30 minutes, stirring occasionally.

2. 2.

   Meanwhile, gently wipe the zucchini blossoms. Separate the egg yolk from the white. Whisk flour, yolk, wine, and salt into a smooth batter; let rest about 10 minutes. Beat the egg white to stiff peaks and fold into the batter. Dip the zucchini blossoms in the batter and fry in hot oil (about 170°C) in a tall pan for 1-2 minutes until golden brown. Remove, drain on paper towels, and keep warm.

3. 3.

   Season the mango-apricot sauce with crème fraîche, mustard, salt, and white pepper before serving. Preheat the oven grill and broil the lamb chops for about 3 minutes to finish.

4. 4.

   Plate the tempura alongside the lamb chops on warmed plates. Place a small amount of sauce beside and garnish with herbs and edible flowers as desired.