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.