Ingredients:
 
• 7 bone Rack
• 8 small Maori Potato, pre cooked
• 1 medium Kamokamo, deseeded and cut into 8 lengths
• 4tbsp Paua Chutney
• 2tbsp Tomato and horopito Relish
• Salt and Pepper
• Garlic Infused Olive Oil
• 100mls Cream
• 2tsp Horopito, dried
• 1tbsp Butter

Start by trimming the rack, remove the fatty cap, and then follow as close to the bone as possible to expose the loin.

Slice thru the loin lengthways ¾ of the way thru, using a mallet pat down the loin to a schnitzel.

Paste the tomato and horopito relish onto the meat, season with a little salt and pepper then roll into a roulade. Hold together using toothpicks.

Place the hogget in a small pan heated with garlic infused olive oil and seal both sides till golden in colour then straight into a preheated oven at 180 degrees Celsius.

Cook for 10 minutes, remove and allow resting for 5 minutes before slicing.

With the Maori potato lightly sauté in oil then add the paua chutney and cream. Stir well to coat the potato with paua and cream.

Blanch the kamokamo in hot boiling salted water with a tablespoon of butter for 5 minutes.

Serve the sliced hogget on paua flavoured potato with kamokamo and a side of Paua Chutney.