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Ingredients
Lamb Chops with Tempura Zucchini Blossoms
- For the lamb chops and sauce
- 2 Rack of lamb (ready to cook, each about 500 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 Tbsps chopped shallots
- 1 finely chopped garlic clove
- 50 milliliters dry white wine
- 125 milliliters lamb stock (from a jar)
- 100 grams minced Mangoes
- 4 finely chopped, Dried apricot
- 1 Tbsp Crème fraiche
- ½ tsp medium-hot Mustard
- white peppers
- Fresh herbs (for garnish)
- Flowers (for garnish)
- For the tempura
- 12 Zucchini flower
- 1 egg
- 125 grams Pastry flour
- 150 milliliters dry white wine
- 1 pinch salt
- vegetable oil (for frying)
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.
Serve lamb chops with tempura zucchini blossoms on preheated plates. Spoon sauce alongside and garnish with herbs and edible flowers as desired.