Blend all marinade ingredients, retain 2 tablespoons and add remainder to lamb. Refrigerate.
Boil broad beans briefly, plunge into cold water and remove skins. Boil peas. Blend beans, peas, olive oil, thyme leaves and lemon juice together to make a smooth puree. Season with salt and pepper and set aside.
Mix finely chopped mint, goats cheese, parmesan and lemon rind together. Add salt and pepper. Remove piston from each courgette flower. Stuff each courgette flower with a teaspoon of cheese mixture and twist tops lightly to secure.
Make batter by mixing flour, oil, sparkling water and salt together. Leave to stand.
Cook lamb chops on griddle for 3/4 mins each side. Rest. Heat remaining marinade.
Heat vegetable oil in pan. Beat egg white until stiff and add to batter. Dip each flower into batter and fry for 2/3 mins.
Place puree on plate, top with lamb chops and heated marinade, arrange courgette flowers to the side. Decorate plate with retained marinade.