Slow-Roasted Lamb With Grapes
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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