Side Pannel
Nori Lamb Surprise
Ingredients List
- 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. Recipe compliments of Magnus Johansson.
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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