Slow-Roasted Lamb With Grapes

By Yotam Ottolenghi

Updated April 15, 2025

Slow-Roasted Lamb With Grapes
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas.
Total Time
5 hours
Prep Time
10 minutes
Cook Time
4 hours 50 minutes
Rating
5(242)
Comments
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There’s something deeply satisfying about a slow-roasted lamb that requires minimal effort but delivers big reward. This version, rubbed with cumin, salt and a touch of sugar, falls effortlessly off the bone, its richness perfectly complemented by a sticky-sweet sauce of roasted grapes and bright lemon. The rub lightly cures the lamb, enhancing its flavor in just 30 minutes before roasting; the flavor develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelizing and releasing their juices, which commingle with the lamb juices in the pan, resulting in a glossy sauce that clings to the lamb. Pair it with crispy potatoes, a sharp green salad, or lean into the spiced undertones with fragrant rice. However you serve it, this slow-cooked lamb is the kind of dish that feels both special and effortless, perfect for gathering around the table.

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Ingredients

Yield:4 to 6 servings
  • 1(4-pound) piece bone-in lamb shoulder
  • 2teaspoons cumin seeds, lightly crushed with a mortar and pestle
  • 1tablespoon brown sugar
  • Flaked sea salt and black pepper
  • 8large shallots, peeled and halved lengthwise
  • 2garlic heads, top inch removed
  • 1lemon, cut into 5 to 6 rounds
  • 10thyme sprigs
  • 1¾pounds seedless red grapes, picked off the stems (about 4 cups)
  • 1tablespoon red wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

992 calories; 65 grams fat; 28 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 55 grams protein; 1283 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the lamb in a large roasting pan. Using a small, sharp knife, pierce the flesh through to the bone all over 10 to 15 times. Combine the cumin, sugar, 3 tablespoons salt and ¼ teaspoon black pepper, then rub the mixture all over the lamb. Leave to cure at room temperature for 30 minutes to 1 hour.

  2. Step 2

    Heat the oven to 375 degrees. Surround the lamb with the shallots and garlic, then place the lemon slices on top and scatter over the thyme. Add 1¾ cups of water, cover tightly with foil and bake for 3 hours until the lamb is soft and is just coming away from the bone without completely falling off.

  3. Step 3

    Increase the heat to 450 degrees. Remove the foil and check the liquid level in the roasting pan: If there is more than ½ inch, strain the excess into a small saucepan. Skim off and discard any fat from the top of the saucepan, then simmer the strained liquid until thickened to a gravy-like consistency. Add the grapes to the roasting pan, then baste the lamb and grapes with the liquid in the pan so that the thyme and lemon slices fall off the lamb, then baste the grapes, too. Roast for an additional 25 minutes, removing to baste twice, until the sauce has reduced and sticks to the lamb.

  4. Step 4

    Remove the roasting pan from the oven and mix in the vinegar and any extra gravy to the sauce. Leave to rest for 15 minutes, then squeeze the garlic into the sauce, discarding the skins. Serve directly from the pan.

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Ratings

5 out of 5
242 user ratings
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Comments

Pete Thulson

Temp seems high for such a long roast. Can you reassure me?

AMax

Could this recipe be used for a leg of lamb? What adjustments would be needed?

Anna

@Equilibrist Here in France we often cook lamb like this. It’s absolutely delicious, is so tender it can be eaten with a spoon and tastes totally different to lamb cooked any other way. It’s just a completely different dish…and well worth a go!

ithaca boxer

leg of lamb does not need to be done medium-rare. lots of traditions around the world braise it to the same consistency as this recipe calls for. I used a leg: did one hour for 375 and then 3.5 hours at 325 and followed the recipe as is after. The recipe tells you to reduce the sauce if there is too much liquid! (I did use a mixture of bone broth and red wine to enhance umami). Flavor combinations here are great!

Louise

I just tried this following the instructions (reduced the amount of salt because that’s an outrageously unhealthy amount)!and timings. It’s still quite wet and the grapes haven’t really collapsed down. The lamb (hogget actually) isn’t falling off the bone. It’s fine but not special. Next time I will cook a little lower and for an hour or two longer and possibly add some carrots into the roasting tin along with the shallots.

Anne Guilfoyle

I tried this on a smaller scale using 3 leg of lamb chops and reducing the ingredients proportionately. I cooked the lamb chops for 1and half hours on the slow and then added as the rest of the ingredients as per recipe. It was superb, the taste and texture. I was only cooking for one guest and myself. I will do lamb this way in future using the recipe in full.

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