Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | SAUCE FOR LAMB: |
| 500 grams | Sugar |
| 500 millilitres | Water |
| 100 grams | Ginger |
| 1 \N | Lemon grass root |
| 3 \N | Cloves garlic |
| 3 \N | Red chillies |
| ½ bunch | Mint chopped |
| 50 grams | Fresh coriander |
| 50 millilitres | Thai fish sauce (nam pla) |
| 10 millilitres | Sesame oil |
| 4 \N | Lamb racks |
| \N \N | FILLING: |
| ½ cup | Carrot julienne |
| ½ cup | Turnip julienne |
| \N \N | Sml pkt sweet pickled ginger |
| 1 pack | Burdock |
| 4 \N | Chinese mushrooms |
| 8 \N | Fresh scallops |
| 1 \N | Sliced mango |
| \N \N | Portion of egg roll |
| 4 \N | Sheets nori (seaweed) |
| \N \N | Butter and oil |
| \N \N | CHILLI CAPSICUM: |
| 2 cans | Red pimento, drained |
| 1 \N | Onion peeled and chopped |
| 100 millilitres | Vinegar (white) |
| 2 \N | Red chillies |
| 100 grams | Sugar |
To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chillies. Reduce until a thin syrup is formed. Strain and discard solids. Add chopped mint, coriander, fish sauce and sesame oil. To prepare the chilli capsicum: blend all ingredients in a blender until mixture is a smooth consistency. Mix with sauce in bowl. Cover and store in refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife and flatten. Place a quarter of filling ingredients in each loin in order of listing. Roll up each loin tightly. Roll one sheet of nori around the loin. To cook lamb loin: melt butter and oil in a teflon pan. Roll loin around in pan just long enough to cook. Do not cook over too high heat or nori will shrink from the loin. Transfer to a baking dish and bake in a preheated 190C oven for 5-10 mins. Turning 2-3 times until the lamb loin is firm and cooked. Serve it cut or whole with rice and fresh vegetables. Note* To prepare egg roll: make as an omelette, roll and cut into thin strips. Recipe compliments of Magnus Johansson.