Categories: Meats 
      Yield: 4 servings 
  
           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.