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Nori Lamb Surprise

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      Title: NORI LAMB SURPRISE
 Categories: Meats
      Yield: 4 Servings
 
           SAUCE FOR LAMB:
    500 g  Sugar
    500 ml Water
    100 g  Ginger
      1    Lemon grass root
      3    Cloves garlic
      3    Red chillies
    1/2 bn Mint chopped
     50 g  Fresh coriander
     50 ml Thai fish sauce (nam pla)
     10 ml Sesame oil
      4    Lamb racks
           FILLING:
    1/2 c  Carrot julienne
    1/2 c  Turnip julienne
           Sml pkt sweet pickled ginger
      1 pk Burdock
      4    Chinese mushrooms
      8    Fresh scallops
      1    Sliced mango
           Portion of egg roll
      4    Sheets nori (seaweed)
           Butter and oil
           CHILLI CAPSICUM:
      2 cn Red pimento, drained
      1    Onion peeled and chopped
    100 ml Vinegar (white)
      2    Red chillies
    100 g  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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