Slow-Roasted Lamb With Grapes
Updated April 16, 2025
- Total Time
- 5 hours
- Prep Time
- 10 minutes
- Cook Time
- 4 hours 50 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
Temp seems high for such a long roast. Can you reassure me?
@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!
Could this recipe be used for a leg of lamb? What adjustments would be needed?
I just did two of these today, each in a separate pan - and all the lemon & thyme that were in contact with the foil burnt & couldn't be added to the juices as the recipe instructs in the final segment. Anyone have an idea how to prevent that? Also, the juices in the pan with 2" sides browned nicely; those in the pan with sides 3"+ stayed clear. After all steps were completed I combined everything into one pan before giving them to a friend; so I don't have any further feedback.
Ah, one further comment: would have been super helpful to have the quantity of salt and pepper included in the ingredient list, i.e, the norm and as all the other ingredients in this recipe do. I had the misfortune of moving too quickly & in seeing "3 tablespoons" right after the word "sugar," added 3 T of sugar. I did spot my error before adding the salt & pepper, but not without setting me back.
Made it exactly as written, except that I lowered the temp to 350° because it was a 3 pound piece of meat. Next time will add more water halfway through. Tender and delicious. Did not need 25 minutes at 450°. More like 10.