Nori lamb surprise
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| SAUCE FOR LAMB: | ||
| 500 | grams | Sugar |
| 500 | millilitres | Water |
| 100 | grams | Ginger |
| 1 | Lemon grass root | |
| 3 | Cloves garlic | |
| 3 | Red chillies | |
| ½ | bunch | Mint chopped |
| 50 | grams | Fresh coriander |
| 50 | millilitres | Thai fish sauce (nam pla) |
| 10 | millilitres | Sesame oil |
| 4 | Lamb racks | |
| FILLING: | ||
| ½ | cup | Carrot julienne |
| ½ | cup | Turnip julienne |
| Sml pkt sweet pickled ginger | ||
| 1 | pack | Burdock |
| 4 | Chinese mushrooms | |
| 8 | Fresh scallops | |
| 1 | Sliced mango | |
| Portion of egg roll | ||
| 4 | Sheets nori (seaweed) | |
| Butter and oil | ||
| CHILLI CAPSICUM: | ||
| 2 | cans | Red pimento, drained |
| 1 | Onion peeled and chopped | |
| 100 | millilitres | Vinegar (white) |
| 2 | Red chillies | |
| 100 | grams | Sugar |
Directions
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.