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.
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|Serving Size: 1 Serving (851g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 646 (39%)|
|Amt Per Serving||% DV|
|Total Fat 71.8g||96 %|
|Saturated Fat 33.4g||167 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 262.4mg||81 %|
|Sodium 347.8mg||12 %|
|Potassium 1992.3mg||52 %|
|Total Carbohydrate 179.7g||53 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 173.4g|
|Protein 76.6g||109 %|
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Calories per serving: 1656
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