Nigel Barden served up a tasty Mongolian rack of lamb with crystallized ginger crust on Radio 2 Drivetime with Simon Mayo.
The ingredients for the Spiced Bread Crumbs are: 30g panko (Japanese bread crumbs), or Nigel says at a push you can substitute normal breadcrumbs, 1 tbsp finely chopped crystallized ginger, 1 tsp ground juniper berries (use a spice grinder or a pestle & mortar), or Nigel says substitute ½ tsp of ground fresh rosemary and Pinch of salt.
For the Ginger Glaze: 1 tbsp hot water, 1 tsp Chinese hot mustard powder, or Nigel says substitute English mustard powder, 50g finely chopped crystallized ginger, 2 tbsp unseasoned rice vinegar and 2 tbsp plum (umeboshi) vinegar, or Nigel says substitute red wine vinegar or brown rice vinegar with some salt or soy sauce added.
For the Lamb: 2 (8-rib) racks of lamb (about 800g each), French trimmed (your butcher will do this for you), 2 tsp salt, 1 tsp freshly ground black pepper and 2 tbsp vegetable oil.
For the Bok Choy: 8 heads baby bok choy, 1 small fresh hot red chilli, cut into very thin rounds, 1 tsp toasted sesame oil and salt.