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Yotam Ottolenghi’s slow-roasted lamb with grapes

Name: Yotam Ottolenghi’s slow-roasted lamb with grapes recipe
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6
Ingredients: 1.8kg lamb shoulder (bone-in); 2 tsp cumin seeds, lightly crushed with a mortar and pestle; 3 tsp brown sugar; 30.00 ml salt flakes; 8 large eschalots, peeled, halved lengthwise; 2 garlic bulbs, top 2.5cm removed; 1 lemon, cut into 5 to 6 rounds; 10 thyme sprigs; 800g seedless red grapes; 3-4 tsp red wine vinegar

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15m

3h 30m

Ottolenghi’s slow-roasted lamb with grapes — Brett Stevens

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by Yotam Ottolenghi

Mar 10, 2026

“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 flavour in just 30 minutes before roasting; the flavour develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelising 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.” – Yotam Ottolenghi.

You’ll need to start this recipe at least 4 hours ahead.

1.8kg lamb shoulder (bone-in)
2 tsp cumin seeds, lightly crushed with a mortar and pestle
3 tsp brown sugar
1 1/2 tbs salt flakes
8 large eschalots, peeled, halved lengthwise
2 garlic bulbs, top 2.5cm removed
1 lemon, cut into 5 to 6 rounds
10 thyme sprigs
800g seedless red grapes
3-4 tsp red wine vinegar

Method

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, salt and ¼ tsp freshly ground black pepper, then rub mixture all over the lamb. Leave to cure at room temperature for 30 minutes-1 hour.
2.

Preheat oven to 190°C/170°C fan-forced.
3.

Surround the lamb with the eschalots and garlic, then place the lemon slices on top and scatter over the thyme. Add 470ml water, cover tightly with foil and bake for 3 hours, or until the lamb is soft and is just coming away from the bone without completely falling off.
4.

Increase oven to 230°C/210°C fan-forced. Remove foil and check the liquid level in the roasting pan; you only want less than 0.5cm. Spoon excess liquid into a medium frypan. Add the grapes to the roasting pan, then baste the lamb and grapes with the liquid in the roasting pan so that the thyme and lemon slices fall off the lamb. Roast for an additional 25 minutes, removing to baste twice, until the sauce has reduced and sticks to the lamb.
5.

Meanwhile, skim off and discard any fat from the top of the liquid in the frypan, then boil the liquid over high heat for 10 minutes, or until thickened to a gravy-like consistency.
6.

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