Lamb Chops with Tempura Zucchini Blossoms

Preheat oven to 100°C (approximately 210°F). Rinse meat, pat dry and season with salt and pepper. In a pan, sear meat on all sides in 2 tablespoons oil, then remove to a baking dish and bake about 45 minutes (meat should remain pink). For the fruit sauce, sauté shallots and garlic in the same pan until translucent. Deglaze pan with wine and stock, stirring to loosen browned bits. Stir mango, apricots and lemon juice into pan and simmer gently about 30 minutes, stirring occasionally.

For the tempura, gently wipe zucchini blossoms. Separate egg and mix yolk with flour, wine and salt until smooth. Let yolk mixture stand about 10 minutes. Beat egg white until stiff and fold into yolk mixture. In a frying pan with high sides, heat oil to 170°C (approximately 340°F). Dip zucchini blossoms in egg mixture and fry in batches until golden brown, 1-2 minutes. Drain fried zucchini blossoms on paper towels and keep warm.

Just before serving, stir creme fraiche and mustard into fruit sauce and season with salt and white pepper. Set oven to broil and broil lamb chops about 3 minutes, watching carefully.