Preparation:
To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chiles. Reduce until a thin syrup is formed. Strain and discard solids.
Add chopped mint, coriander, fish sauce and sesame oil.
To prepare the chile 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 minutes. 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 omelets, roll and cut into thin strips. |
