Thousand Island top Marinated Lamb
INGREDIENTS
¼ cup Worcestershire sauce
1 teaspoon lemon Juice
1 teaspoon black pepper powder
1teaspoon salt
½ teaspoon salt
500 g boneless lamb medium size, lean cut
4 tablespoon Impresso premium eggless mayonnaise
2 tablespoon Impresso thousand island salad dressing
1 teaspoon Impresso Kasundi mustard
2 teaspoon tomato puree
1 tablespoon fresh onion paste
2 tablespoons cooking oil / cooking oil spray
STEPS
1
Whisk together Worcestershire sauce, lemon juice, black pepper, salt and onion paste in a bowl and add the lamb to coat with made marinade and put in the refrigerator for a minimum of 1 hour /overnight\
2
Prepare the topping by whisking together Impresso's Thousand island salad dressing, Impresso's Kasundi mustard and tomato puree
3
Preheat the oven to 200-degree & spray or grease the pan with cooking oil
4
Spray with oil on both sides of the lamb chop, and place them on the tray, while maintaining a small gap between the pieces
5
Cook the meat in the oven with its own juices, turning occasionally until the lamb has cooked to your desired tenderness, approx. 8 minutes each side
6
Once the meat is cooked & hot, place the lamb on a plate and cover it for 2-3 minutes
7
Top up the lamb with the Thousand Island sauce made earlier and serve hot
8
Enjoy the lamb with choice of your Salad or any of Impresso's premium mayonnaise flavors!
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