Nori lamb surprise

Yield: 4 servings

Measure Ingredient
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
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
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.

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