Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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