Nori Lamb Surprise Recipe - Cooking Index
Nori Lamb Surprise Recipe - Cooking Index
| Sauce For Lamb | ||
| 500 | Sugar | |
| 500 | Water | |
| 100 | Ginger | |
| 1 | Lemon grass root | |
| 3 | Garlic | |
| 3 | Red chiles | |
| 1/2 | Mint chopped | |
| 50 | Fresh coriander | |
| 50 | Thai fish sauce - (nam pla) | |
| 10 | Sesame oil | |
| 4 | Lamb racks | |
| Filling | ||
| 1/2 cup | 55g / 1.9oz | Carrot julienne |
| 1/2 cup | 118ml | Turnip julienne |
| Sml pkt sweet pickled ginger | ||
| 1 | Burdock | |
| 4 | Chinese mushrooms | |
| 8 | Fresh scallops | |
| 1 | Sliced mango | |
| Portion of egg roll | ||
| 4 | Nori - (seaweed) | |
| Butter and oil | ||
| Chile Capsicum | ||
| 2 | Red pimento - drained | |
| 1 | Onion peeled and chopped | |
| 100 | Vinegar - (white) | |
| 2 | Red chiles | |
| 100 | Sugar |
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.
Source:
TASTE SHOW #TS4864
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