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Mongolian Rack of Lamb with Crystalized Ginger Crust

from The Chelsea Market Cookbook: 100 Recipes from New York's Premier Indoor Food Hall by Michael Phillips and Rick Rodgers (Abrams)

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Recipe from Buddakan

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Serves 4

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Prep time 15 mins

Cooking time 20 mins + 5 mins resting

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Ingredients

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For the Spiced Bread Crumbs

30g panko (Japanese bread crumbs),听or Nigel says at a push you can substitute normal breadcrumbs

1 tbsp finely chopped crystalized ginger

1 tsp ground juniper berries (use a spice grinder or a pestle & mortar),听or Nigel says substitute 陆 tsp of ground fresh rosemary

Pinch of salt

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For the Ginger Glaze

1 tbsp hot water

1 tsp Chinese hot mustard powder, or Nigel says substitute English mustard powder

50g finely chopped crystalized ginger

2 tbsp unseasoned rice vinegar

2 tbsp plum (umeboshi) vinegar, or Nigel says substitute red wine vinegar or brown rice vinegar with some salt or soy sauce added

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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

2 tbsp vegetable oil

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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

salt

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Method

Make the spiced breadcrumbs:听 Combine the panko, ginger, juniper berries & salt together in a small bowl; set aside.

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Make the ginger glaze:听 Whisk the water & mustard powder together in a small bowl.听 Transfer the mixture to a blender.听 Add the ginger & vinegars & pur茅e until smooth.听 Transfer the glaze to a bowl & set aside.听 (The bread crumbs & glaze can be covered & stored at room temperature for up to 8 hrs).

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Make the lamb:听 Position a rack in the centre of the oven & preheat the oven to 200C / 400F / Gas 6.

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Season the lamb with the salt & pepper.听 Heat the oil in large oven-proof frying pan over a high heat.听 Using kitchen tongs, add the lamb racks & cook, turning & holding the racks as needed, until the meaty areas are lightly browned, about 2 mins.听 Remove them from the heat & transfer the lamb to a plate.听 Brush the meaty top of each rack with the glaze.听 Sprinkle & coat the glazed area with the bread crumbs, patting to help them adhere.听 Return the lamb racks, crusted-side up, to the frying pan.

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Put the pan into the oven & roast the lamb until an oven thermometer inserted in the thickest part of the rack reads 50C for medium-rare, 15-20 mins.听 Transfer the lamb to a carving board & let it stand for 5 mins.

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Meanwhile, prepare the bok choy:听 Bring a medium saucepan of salted water to a boil over high heat.听 Add the baby bok choy & cook until they turn a brighter shade of green, about 1 min.听 Drain them in a colander & gently squeeze excess water from each bok choy.听 Pat them dry with kitchen towel.

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Heat the sesame oil & chilli in a large non-stick frying pan over a medium heat just to warm the oil.听 Add the bok choy & season it with salt.听 Cook, turning the bok choy occasionally, until it is heated through, about 2 mins.

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Carve each lamb rack between the bones to yield 16 chops.听 For each serving, arrange 4 chops & 2 baby bok choy on a plate.听 Serve at once.

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