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By Mr Smokey     |
Aug 10, 2018
Brazilian Candied Lamb
Brazilian Candied Lamb Brothers Cider

Those of you that know me well, are fully aware I like an ice cold cider on a Summers day…So when Brothers Cider got in touch and wanted to collaborate with The Smokey Carter, I couldn’t really say no!

It’s an honour to be asked and we hope to bring you a full series of recipes incorporating the various cider flavours Brother’s Cider have to offer, combined with our range of World inspired BBQ rubs and sauces. You can also check out our recipes on their website

Along with their popular pear and apple cider, Brothers Cider make various different flavours such as Rhubarb & Custard, Toffee Apple and Wild Berry.

Having a brainstorm (over an ice cold cider of course), it wasn’t long before I came up with some ideas for using the ciders in some recipes on the BBQ. First off, I was intrigued to try out the Rhubarb and Custard flavour cider. I thought the fruitiness of the rhubarb and sweetness of the custard would work great with lamb. Pomegranate molasses came to mind and thought I would reduce the cider down with sugar to make a syrup. Read on for the full recipe.


For the Glaze

  • 150ml Brothers Rhubarb and Custard Cider
  • 50g Brown sugar
  • 1 tbsp Red wine vinegar
  • Salt and pepper to taste

Serves 3-4 people


  • Take the lamb and using a sharp knife score the fat cap diagonally (about 2cm apart) and then again to create a diamond effect. Place the lamb in a zip lock bag and add the 2 tablespoons of Brothers Rhubarb and Custard Cider and the Brazilian BBQ Rub.  Massage the marinade into the meat. Leave to marinade for an hour or two or overnight in the fridge if you have time.
  • Meanwhile, make the sticky glaze. This can be done in advance or even the day before. Add all the glaze ingredients into a pan and reduce until it reaches a runny syrup like consistency (Around 10 minutes). Allow to cool and put in the fridge. The syrup will thicken slightly as it cools.
  • Remove the lamb from the fridge before cooking to allow it to get up to room temperature. Using the indirect barbecue method, brush the hot coals to the side, place the lamb on the grill with no coals underneath and place the lid on the barbecue.
  • The lamb should take around 30-40 minutes. For the last 10 minutes move the lamb over the coals. This will help render out the fat and crisp up the fat.
  • Whilst the lamb is over the hot coals baste with the glaze. Baste every few minutes turning the lamb regularly, making sure the sticky glaze doesn’t burn. A bit of caramelisation makes it though! To cook medium rare you want to get the internal temperature of the lamb to 140 °F. Once you hit the desired temperature, remove the lamb and cover with foil. Allow the meat to rest for 15-20 minutes.
  • Whilst the lamb is resting, place your pittas on the barbecue and heat through for a couple of minutes each side.
  • Once rested, slice the lamb across the grain into 1cm thick pieces. Serve with the warm pittas and a green salad. Sprinkle over the pomegranate seeds, some fresh roughly chopped coriander. There should be some glaze left over so drizzle it over as desired. This dish goes great with hummus for dipping your pitta and lamb into.

Don’t forget to pour yourself a nice cold glass of cider. The lamb also works great roasted in the oven. If you didn’t fancy pitta bread serve with rice or cous cous. I drizzle of piquant chilli sauce is also a great addition.

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