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.