Slow-Roasted Lamb With Grapes Recipe

Cooking Time: 20 minutes prep, 3.5 hours roasting
Serves: 6-8 people

What You’ll Need

For the lamb:

• 1 bone-in lamb shoulder roast (4-5 pounds)
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 6 cloves garlic, minced
• 1 tablespoon coarse salt
• 1 tablespoon black pepper
• 1 teaspoon ground cumin

For the grapes and vegetables:

• 2 pounds red seedless grapes, left on small stems
• 2 red onions, cut into wedges
• 1 cup white wine
• 1 cup chicken or beef broth
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 4 sprigs fresh rosemary

For finishing:

• 2 tablespoons butter
• Fresh rosemary for garnish
• Flaky sea salt

Preparing the Lamb

Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the entire surface completely dry with paper towels – this ensures better browning and crisping of the exterior.

Creating the Herb Paste

In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, pepper, and cumin. Mix into a thick paste that will coat the lamb and infuse it with aromatic flavors during the long roasting.

Coating the Meat

Rub the herb paste all over the lamb shoulder, working it into every crevice and ensuring complete coverage. The generous seasoning is essential because lamb can handle bold flavors beautifully.

Setting Up for Success

Preheat your oven to 325 degrees. Place the lamb in a large roasting pan or Dutch oven. The slower temperature allows the tough shoulder cut to break down gradually into tender perfection.

Adding Aromatics

Scatter the red onion wedges around the lamb in the pan. Add the rosemary sprigs, white wine, and broth to the bottom of the pan. This creates moisture and prevents burning while adding flavor.

The Initial Roast

Cover the pan tightly with foil or a lid and roast for 2.5 hours. The covered roasting creates a gentle, moist environment that breaks down the connective tissues without drying out the meat.

Checking Progress

After 2.5 hours, remove the cover and check the lamb. It should be getting tender but not yet falling apart. The liquid should be aromatic and reduced by about half.

Adding the Grapes

Scatter the grapes around the lamb, still on their small stem clusters. Drizzle with balsamic vinegar and honey, which will caramelize and create a sweet-tart glaze as they roast.

Uncovered Roasting

Return the pan to the oven uncovered and continue roasting for another 45-60 minutes. The lamb will develop a beautiful crust while the grapes caramelize and burst, releasing their sweet juices.

Basting for Moisture

Every 20 minutes during the uncovered roasting, spoon the pan juices over the lamb and grapes. This keeps everything moist while building layers of flavor and creating that gorgeous glazed appearance.

Testing for Doneness

The lamb is ready when it’s fork-tender and the meat pulls away from the bone easily. The internal temperature should reach about 190-195 degrees for that fall-apart texture.

Grape Perfection

The grapes should be soft, slightly wrinkled, and caramelized, with some burst open and their juices mingling with the pan sauce. They should taste intensely sweet and slightly jammy.

The Essential Rest

Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15-20 minutes. This allows juices to redistribute throughout the meat.

Creating the Sauce

While the lamb rests, strain the pan juices through a fine-mesh sieve into a saucepan, pressing on the solids to extract maximum flavor. Skim off excess fat from the surface.

Enriching the Sauce

Bring the strained sauce to a simmer and cook for 5-7 minutes until slightly reduced and concentrated. Whisk in the butter to add richness and create a glossy, restaurant-quality finish.

Carving with Care

Using a sharp knife, slice or pull the lamb into serving portions. The meat should be so tender it almost falls apart. Arrange the pieces on a warmed serving platter.

Beautiful Presentation

Surround the lamb with the caramelized grapes and onions, creating a stunning visual display. The deep red grapes against the rich brown meat create an elegant, appetizing presentation.

Saucing for Maximum Impact

Spoon the reduced pan sauce generously over the lamb and grapes. The sauce ties everything together and adds moisture and intense flavor to every bite.

Final Garnishing

Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt. The herbs add aromatic appeal while the salt enhances all the complex flavors.

Serving Suggestions

Serve with creamy polenta, roasted potatoes, or crusty bread to soak up the incredible sauce. The rich lamb and sweet grapes need simple sides that won’t compete.

Wine Pairing

This dish pairs beautifully with full-bodied red wines like Syrah, Cabernet Sauvignon, or a rich Bordeaux blend. The wine should match the lamb’s richness while complementing the grape sweetness.

Make-Ahead Strategy

The lamb can be seasoned up to 24 hours ahead and refrigerated. The dish can also be made completely ahead and gently reheated, though fresh-roasted is always best.

Storage Guidelines

Leftover lamb and grapes keep refrigerated for up to 3 days. Store the sauce separately and reheat gently to prevent the lamb from drying out.

Seasonal Variations

In fall, try using figs or pomegranate seeds instead of grapes. In spring, roasted apricots work beautifully. Each fruit brings different sweetness and acidity to complement the lamb.

Understanding Lamb Shoulder

Shoulder is the ideal cut for slow roasting – it has enough fat and connective tissue to stay moist during long cooking while becoming incredibly tender and flavorful.

This Slow-Roasted Lamb With Grapes proves that the most memorable meals come from unexpected flavor combinations executed with patience. The marriage of rich, savory lamb with sweet, caramelized grapes creates sophisticated elegance that transforms any dinner into a special occasion worth celebrating.