Flava Packs Jerk Lamb and Beans Recipe

Marinate the Meat with Flava Packs’ Jerk Seasoning.  Leave for 1hr or overnight in the fridge.

When ready to cook, take the meat out the fridge and bring to room temp.  Add some oil to a Medium/Large saucepan on a medium heat.  Once hot, add the carrots, onions and potatoes.  Cover and leave to soften for 3 minutes.  Add the Flava Packs’ and tomato paste.  Stir and place the lid back on for 2 minutes.  Add the beans, season and leave for another 2/3 minutes.  Add the Chicken Stock and some bean liquid to help thicken.  Stir to remove any goodness stuck to the bottom of the pan.  Cover and leave to simmer for 10/15 minutes on a low heat.  When you take it off the heat, stir in 5 cubes of butter to help thicken and add a lovely gloss to the dish.

When the beans are simmering, start a frying pan on a high heat.  Coat the lamb cutlets in oil and season all over with salt.  When the pan is hot enough, add the lamb cutlets and fry for 2 minutes each side.  For a more well done piece of lamb, cook for a further 2 minutes on each side.  Before you take them off the heat, add some butter and baste the lamb cutlets to give them that extra bit of buttery flavour.

We served this with some plain rice.  But can be eaten by itself or with whatever takes your fancy.