{"id":110818,"date":"2016-09-01T17:21:08","date_gmt":"2016-09-01T16:21:08","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=110818"},"modified":"2016-09-01T18:39:58","modified_gmt":"2016-09-01T17:39:58","slug":"nigel-barden-mongolian-rack-of-lamb-recipe-on-radio-2-drivetime","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/110818\/nigel-barden-mongolian-rack-of-lamb-recipe-on-radio-2-drivetime\/","title":{"rendered":"Nigel Barden Mongolian Rack of Lamb recipe on Radio 2 Drivetime"},"content":{"rendered":"

Nigel Barden served up a tasty Mongolian rack of lamb with crystallized ginger crust on Radio 2 Drivetime with Simon Mayo.<\/p>\n

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 \u00bd tsp of ground fresh rosemary and Pinch of salt.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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