Slow-roasted lamb with grapes
Simple Too, p. 80
Few things beat the effort to reward ratio more than slow-cooked lamb. Time and heat do so much of the work, with the addition of grapes bringing in sweetness and acidity. This is easy enough for a weekend lunch or as the centrepiece for a springtime feast. Serve with the spiced roast potatoes and yoghurt (p. 204), or any other potatoes.
Ingredients
- Shoulder of lamb
- Cumin seeds
- Light brown soft sugar
- Banana shallots
- Garlic
- Lemon
- Thyme sprigs
- Red grapes
- Red wine vinegar
- Fine sea salt and black pepper
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