Nori Lamb Surprise
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce for lamb | |||
| 500 | grams |
sugar
|
|
| 500 | ml |
water
|
*
|
| 100 | grams |
ginger
|
|
| 1 | each |
lemongrass
root |
*
|
| 3 | Cloves |
garlic
|
*
|
| 3 | each |
red chili peppers
|
*
|
| ½ | bunch |
mint leaves
chopped |
*
|
| 50 | grams |
coriander
fresh |
|
| 50 | ml |
fish sauce
nam pla |
*
|
| 10 | ml |
sesame oil
|
*
|
| 4 | each |
rack of lamb
|
*
|
| Filling | |||
| ½ | cup |
carrots
julienned |
|
| ½ | cup |
turnip
julienned |
*
|
| 1 | x |
ginger
sweet, pickled |
*
|
| 1 | package |
burdock
|
* |
| 4 | each |
mushrooms, chinese
|
*
|
| 8 | each |
scallops
fresh |
*
|
| 1 | each |
mangos
sliced |
|
| 1 | x |
egg roll
portion |
* |
| 4 | each |
nori
|
* |
| 1 | x |
butter
and oil |
*
|
| Chilli capsicum | |||
| 2 | cans |
pimentos
drained |
*
|
| 1 | each |
onions
and |
|
| 100 | ml |
vinegar
white |
*
|
| 2 | each |
red chili peppers
|
*
|
| 100 | grams |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce for lamb | |||
| 5E+2 | grams |
sugar
|
|
| 5E+2 | ml |
water
|
*
|
| 1E+2 | grams |
ginger
|
|
| 1 | each |
lemongrass
root |
*
|
| 3 | Cloves |
garlic
|
*
|
| 3 | each |
red chili peppers
|
*
|
| 0.5 | bunch |
mint leaves
chopped |
*
|
| 5E+1 | grams |
coriander
fresh |
|
| 5E+1 | ml |
fish sauce
nam pla |
*
|
| 1E+1 | ml |
sesame oil
|
*
|
| 4 | each |
rack of lamb
|
*
|
| Filling | |||
| 118 | ml |
carrots
julienned |
|
| 118 | ml |
turnip
julienned |
*
|
| 1 | x |
ginger
sweet, pickled |
*
|
| 1 | package |
burdock
|
* |
| 4 | each |
mushrooms, chinese
|
*
|
| 8 | each |
scallops
fresh |
*
|
| 1 | each |
mangos
sliced |
|
| 1 | x |
egg roll
portion |
* |
| 4 | each |
nori
|
* |
| 1 | x |
butter
and oil |
*
|
| Chilli capsicum | |||
| 2 | cans |
pimentos
drained |
*
|
| 1 | each |
onions
and |
|
| 1E+2 | ml |
vinegar
white |
*
|
| 2 | each |
red chili peppers
|
*
|
| 1E+2 | grams |
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 to 10 mins.
Turning 2 to 3 times until the lamb loin is firm and cooked. Serve it cut or whole with rice and fresh vegetables.
