Preparation:
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. |
