Flava Packs Jerk Lamb Rasta Pasta Recipe

Marinate the Lamb: Rub the lamb mince with Flava Packs Jerk Seasoning. Cover and refrigerate for at least 1 hr, or overnight for best flavour. Take it out 30 mins before cooking.

Brown the Meat: Heat a large saucepan on high. Cook the lamb in batches so it browns nicely. Remove to a bowl once done.

Cook the Veg: Turn the heat to medium. Add a little olive oil (or lamb fat). Toss in the mirepoix and cover for 2–3 mins to soften. Add garlic and tomato paste, stir, and cook for 1 min.

Flavour Base: Sprinkle in more jerk seasoning and the bay leaves. Stir for another 2–3 mins.

Deglaze: Pour in the red wine and scrape the pan to release all the tasty bits. Cook until the alcohol evaporates (about 2 mins).

Simmer: Add the browned lamb back, then the chopped tomatoes, soy sauce, fish sauce, and stock, making sure to cover everything. Taste!  Season lightly with salt if needs.

Slow Cook: Cover with a lid and simmer on low for 1 hr, stirring occasionally and adding more stock if it gets too thick.

Finish: Off the heat, stir in the butter cubes and a squeeze of lemon until glossy.

Serve: Spoon over freshly cooked pasta. Top with Parmesan, herbs, and a drizzle of extra virgin olive oil.

Enjoy your rich, spicy Jerk Lamb Bolognese!

Flava Tips

Remember when the sauce reduces, the salt will intensify.  So what may not seem salty now, quite well be once it has reduced down.  Good practice to add a small amount during cooking and then add the remaining amount just before the sauce has finished cooking.