If you’re on a diet you should rather not look at this lamb rib pasta recipe. Your entire days calories in a bowl right here.

This is taking comfort food to the next level and if you feel like a treat, I promise this will not disappoint.

The sweetness of the tomato combined with the spicy habanero, just the right amount of herbs, the softest, fall off the bone, slow cooked lamb… This dish is an absolute treat!

It’s sweet, it’s spicy, it’s meaty, it’s rich, it’s hearty and it is just packed with flavour. Although we don’t make this very often, this is definitely one of my favourite meals, to prepare and eat!

It’s a recipe for this time of year. A cold, rainy weekend, a bottle of red wine and a big bowl of lamb rib pasta. Bliss.

Lamb Rib Pasta

Author: Natasha Marais

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Course Main Course

Cuisine South African

Servings 6

Ingredients

1 kg lamb rib
1 onion diced
4 cloves garlic pressed
1 habanero finely chopped
1 green chilli finely chopped
20 grams oregano finely chopped
6 sprigs thyme finely chopped
2 tbsp tomato paste
3 tbsp white balsamic vinegar
2 tins tomatoes
2 tbsp brown sugar
3 bay leaves
salt & black pepper
1 pack linguine

To serve:

parmigiano reggiano
fresh basil leaves

Instructions

Cut the meat into riblets. Over high heat, in a little olive oil, fry the meat until brown on all sides (do in two batches). Season with salt and pepper, then once brown, remove and set aside.
Turn the heat down to medium, add the onion and cook for a couple of minutes until soft. Add the garlic, chillies and herbs. Cook for a minute before adding the tomato paste. Cook for another minute then add the balsamic vinegar. Cook for another minute then add the tomatoes, sugar and bay leaves. Season with freshly ground salt and black pepper and bring to a simmer.
Add the meat to the tomato sauce, turn heat down to low and cook for an hour and a half.
Remove the bones. They should just pull away from the meat very easily now.
Cook linguine according to package instructions. When done, serve immediately with the meaty sauce. Add some freshly grated Parmigiano and fresh basil leaves. Enjoy!