Nori Lamb Surprise

Ingredients:

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

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.