Flava Packs Jerk Lamb Mac & Cheese Recipe

Marinate the Lamb: Rub the lamb neck with Flava Packs Jerk Seasoning. Cover and refrigerate for at least 1 hour or overnight.

Prepare the Lamb: Take the lamb out of the fridge 30 minutes before cooking. Preheat your oven to 140°C and place a roasting tray inside to warm. Heat a pan on high, add a bit of oil, and season the lamb with salt. Sear the lamb on all sides until golden brown, then transfer it to the warm roasting tray. Pour chicken stock into the tray, filling it about a third of the way up the lamb. Cover and roast for 2 hours, basting halfway through.

Make the Cheese Sauce: In a pan over low heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid burning. Gradually add the warm milk, stirring until smooth. Add the remaining milk and continue stirring until the sauce thickens. Mix in the mozzarella and cheddar cheeses until fully melted. Season with Flava Packs Jerk Seasoning and salt to taste.

Combine and Bake: Once the lamb is cooked, let it cool slightly, then shred it with two forks. Mix the shredded lamb into the cheese sauce, followed by the cooked macaroni. Grease an ovenproof dish with butter to prevent sticking. Pour the mac and cheese mixture into the dish, smooth the top, and sprinkle with more cheese. Bake at 180°C for 15 minutes, or until the top is golden brown.

Serve: Let the dish rest for 5-10 minutes before serving.

Flava Facts

For extra crunch, sprinkle breadcrumbs, like panko, on top before baking.