Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***SAUCE FOR LAMB***
 500      gram          sugar
 500      milliliter    water
 100      gram          ginger
   1                    lemon grass root
   3      cloves        garlic
   3                    red chiles
     1/2  bunch         mint chopped
  50      grams         fresh coriander
  50      milliliters   Thai fish sauce -- (nam pla)
  10      milliliters   sesame oil
   4                    lamb racks
                        ***FILLING***
     1/2  cup           carrot julienne
     1/2  cup           turnip julienne
                        sml pkt sweet pickled ginger
   1      package       burdock
   4                    Chinese mushrooms
   8                    fresh scallops
   1                    sliced mango
                        portion of egg roll
   4      sheets        nori -- (seaweed)
                        butter and oil
                        ***CHILE CAPSICUM***
   2      cans          red pimento -- drained
   1                    onion peeled and chopped
 100      milliliter    vinegar -- (white)
   2                    red chiles
 100      gram          sugar

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.