3 garlic cloves, crushed
1⁄4 cup chopped chives
1⁄4 cup horseradish cream
2 cups fresh breadcrumbs
1 lemon, zested and cut into wedges
2 x 8 French-trimmed lamb racks
1⁄4 cup Greek yoghurt
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp dijon mustard
2 tsp sugar
250g sugar snap peas, trimmed, halved lengthways
2 cups frozen or fresh peas
1 cup frozen or fresh broad beans
60g snow pea shoots or sprouts or watercress
Preheat oven to 200°C. Combine garlic, chives, horseradish, breadcrumbs and zest in a small bowl. Press onto lamb racks and place on a baking tray lined with baking paper. Bake for 30-35 minutes for medium-rare, or a little longer, if desired.
Remove from oven and cover lightly with foil. Set aside for 10 minutes before slicing.
Meanwhile, to make the pea salad, place sugar snap peas, peas and broad beans in a heatproof bowl. Cover with boiling water, let blanch for 2 minutes, then drain and refresh under cold running water. Peel broad beans.
Toss beans and peas with snow pea shoots, or sprouts or watercress.
To make dressing, combine the yoghurt with olive oil, vinegar, dijon and sugar. Dress pea salad and serve with lamb racks and lemon wedges.