Title: Nori Lamb Surprise
Categories: Meat
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.