Enjoy Asian flavours of ginger, five spice and sesame seeds, served with a tender lamb.

Lamb:
Make sure the lamb rack bones are well cleaned. Score the fat on the back of the racks.

In a bowl mix together the oyster sauce, sesame oil, sesame seeds, breadcrumbs, coriander, ginger, five spice and melted butter. Press half of this mixture onto the back of each lamb rack. Refrigerate/marinate until ready to cook.

Place the lamb on a rack over a roasting dish and cook at 200°C on for 20 min. Stand 2-3 min before carving and serving with glazed shallots and bok choy.

Glazed shallots:
Cook the shallots in the oil over a high heat for about 10 min until they begin to brown evenly.

Add the oyster sauce, brown sugar, sherry and ginger and simmer uncovered until the shallots are cooked and golden. Add a dash of sesame oil to taste.