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.