A Clare Valley favourite!
- 1 x 12 loin rack of saltbush hogget/lamb
- extra virgin olive oil
- fresh lime juice
- sea salt flakes
- freshly ground pepper
- 6-8 sebago potatoes
Marinate the hogget for 2 hours with the olive oil, rosemary and lime juice. Pre-heat oven to 180 degrees Celsius. Place the hogget into a baking dish lined with baking paper and pop into the oven. Cook for 50 minutes to 1 hour.
Peel and cut the potatoes into halves. Par boil in water for 5-10 minutes, drain and then toss in olive oil, salt flakes and pepper. Place on a baking tray lined with baking paper and pop into the oven around the same time of the hogget.
Steam the carrots and broccolini – do not over cook!