- 200ml Rhubarb & Custard
- 800g Lamb rump
- 2 tbsp Brothers Rhubarb and Custard Cider
- 2 tbsp The Smokey Carter Brazilian BBQ Rub
- Pomegranate seeds
- Pitta bread
- Green Salad
For the Glaze
- 150ml Brothers Rhubarb & Custard Cider
- 50g Dark brown sugar
- 1 tbsp Red wine vinegar
- Pinch of salt and pepper
In the recipe
Rhubarb & Custard Cider
An extraordinary Rhubarb & custard glazed lamb dish, ready to impress any BBQ or dinner guests as this can be both BBQ’d or roasted.
Method (to serve 3-4):
• Take the lamb rump and score the fat cap diagonally (about 1-2cm apart) to create a diamond effect. Place in a zip lock bag and add in the 2 tablespoons of Brothers Rhubarb and Custard Cider. Add in the Brazilian BBQ Rub and massage all around the meat. Leave to marinade for a couple of hours or overnight in the fridge.
• Meanwhile, make the glaze. This can be done well in advance or even the day before. Add all the glaze ingredients into a pan and reduce by over half until it reaches a runny syrup like consistency. This should take around 10 minutes. Allow to cool and put in the fridge.
• Remove the lamb from the fridge about an hour before cooking, allowing the meat to get to room temperature. For best results cook the lamb on the barbecue. We used the indirect method, brushing the hot coals to the side, placing the lamb on the grill with no coals underneath and placing the lid on the barbecue.
• The lamb should take around 30-40 minutes. For the last 10 minutes move the lamb from the indirect cooking method to over the coals. This will help crisp up the fat and help render out the fat. Whilst over the coals baste the lamb with the glaze. Baste every few minutes turning the lamb regularly, making sure the sweet glaze doesn’t caramelize too much. For a medium cook you want to get the internal temperature of the lamb to 145 degrees Fahrenheit . Once you hit the desired temperature, remove the lamb and cover with tin foil and allow to rest for 15-20 minutes.
• Whilst the lamb is resting, place your pittas on the barbecue for a couple of minutes so they heat through.
• Slice the lamb and serve with the warm pittas and green salad. Sprinkle over the pomegranate seeds, some fresh coriander and drizzle over the remaining glaze as desired. Enjoy with hummus and a chilled glass of cider.
• If you don’t want to barbecue, the lamb also works great roasted in the oven. For an alternate serving suggestion, have with rice or cous cous.
Recipe courtesy of www.thesmokeycarter.com