| 1 | To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chillies. |
| 2 | Reduce until a thin syrup is formed. |
| 3 | Strain and discard solids. |
| 4 | Add chopped mint, coriander, fish sauce and sesame oil. |
| 5 | To prepare the chilli capsicum: blend all ingredients in a blender until mixture is a smooth consistency. |
| 6 | Mix with sauce in bowl. |
| 7 | Cover and store in refrigerator. |
| 8 | To prepare lamb loin: butterfly the loin with a sharp knife and flatten. |
| 9 | Place a quarter of filling ingredients in each loin in order of listing. |
| 10 | Roll up each loin tightly. |
| 11 | Roll one sheet of nori around the loin. |
| 12 | To cook lamb loin: melt butter and oil in a teflon pan. |
| 13 | Roll loin around in pan just long enough to cook. |
| 14 | Do not cook over too high heat or nori will shrink from the loin. |
| 15 | Transfer to a baking dish and bake in a preheated 190c oven for 5-10 mins. |
| 16 | Turning 2-3 times until the lamb loin is firm and cooked. |
| 17 | Serve it cut or whole with rice and fresh vegetables. |
| 18 | Note* to prepare egg roll: make as an omelette, roll and cut into thin strips. |
| 19 | Recipe compliments of magnus johansson |
