Nori Lamb Surprise Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SAUCE FOR LAMB:,
500 gram: Sugar,
500 milliliter: Water,
100 gram: Ginger,
1: Lemon grass root,
3 Cloves: garlic,
3: Red chillies,
1/2 bunch: Mint chopped,
50 gram: Fresh coriander,
50 milliliter: Thai fish sauce, nam pla
10 milliliter: 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,
CHILLI CAPSICUM:,
2 can: Red pimento, drained
1: Onion peeled and chopped,
100 milliliter: Vinegar, white
2: Red chillies,
100 gram: 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 5-10 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.
Source from luhu.jp
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.
Source from luhu.jp
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