Name: Nori Lamb Surprise
Ingredients: 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; 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; 2 cn Red pimento, drained; 1 Onion peeled and chopped; 100 ml Vinegar (white); 2 Red chillies; 100 g Sugar

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Eggs	Thai	Meats	4	Servings

INGREDIENTS

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
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
2	cn	Red pimento, drained
1		Onion peeled and chopped
100	ml	Vinegar (white)
2		Red chillies
100	g	Sugar

INSTRUCTIONS

           SAUCE FOR LAMB:
           FILLING:
           CHILLI CAPSICUM:
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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