Place lamb racks on a plate and brush with oil. Place ginger, shallots, carrots, soy and peppercorns in a baking dish with ½ cup water and place lamb on top. Season lamb with cracked pepper. Preheat oven to 180°C fan forced and cook lamb uncovered for 1 hour or until golden brown.
Place rice in a medium saucepan, cover generously with cold water and bring to the boil. Simmer for 20 minutes or until tender, drain.
Heat a wok over high heat, add sesame oil and bok choy and toss until starting to wilt, add sugar snaps and cook for another 30 seconds. Add soy sauce, toss to coat and tip into a serving dish.
Serve lamb with rice and vegetables with a little of the braising liquid spooned over.
For a quick shortcut, use a pre-pack stir fry mix from the supermarket or greengrocer.
If you are short of time, grab a pre-made Sichuan style sauce from the supermarket or Asian grocer.
Lamb chump chops would also be perfect for this recipe.