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.