Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

Ingredients

• •1 tablespoon olive oil
• •1 small red onion
• •3 cloves garlic
• •2 cups dry red wine
• •½ pound stemmed seedless red grapes
• •2½ cups low-salt chicken broth
• •2½ cups beef broth
• •4 tablespoons butter
• •1 tablespoon minced onion
• •1 clove garlic
• •1 teaspoon fresh ginger
• •1½ teaspoons curry powder
• •8 ounces fingerling potatoes
• •7 teaspoons olive oil
• •½ head cauliflower
• •8 whole brussels sprouts
• •½ cup verjus
• •¼ cup sugar
• •½ pound stemmed seedless red grapes
• •½ cup pine nuts
• •1½ tablespoons fresh parsley
• •1½ tablespoons fresh mint
• •1 teaspoon lemon peel
• •1 teaspoon olive oil
• •1 clove garlic
• •2 racks lamb
• •1 teaspoon curry powder

Cooking Instructions

1. 1.

   Heat oil in large saucepan over medium heat. Add onion and garlic and cook until soft, stirring often, about 5 minutes. Add wine and grapes. Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes. Add broths. Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes. Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer. Season with salt and pepper. DO AHEAD:Can be made 3 days ahead. Cover; chill.

   65 min

2. 2.

   Melt 1 tablespoon butter in medium skillet over medium-high heat. Add onion, garlic, and ginger; sauté until soft, about 3 minutes. Add curry powder and 3 tablespoons butter. Stir until melted and bubbling. Remove from heat.

   5 min

3. 3.

   Preheat oven to 350°F. Place potatoes on small baking sheet. Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 25 minutes. Cool slightly. Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.

   30 min

4. 4.

   Heat 2 teaspoons oil in large skillet over medium-high heat. Add cauliflower and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer cauliflower to bowl with potatoes. Wipe skillet clean. Add remaining 2 teaspoons oil to same skillet. Add brussels sprouts and sauté until brown in spots, about 3 minutes. Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer. Transfer to bowl with cauliflower and potatoes. DO AHEAD:Curry butter and vegetables can be made 2 hours ahead. Let stand separately at room temperature.

   15 min

5. 5.

   Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes. Cool.

   10 min

6. 6.

   Preheat oven to 250°F. Place grapes on rimmed baking sheet lined with parchment or foil. Roast until reduced in size by half, about 1 1/2 hours. Cool.

   90 min

7. 7.

   Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl. DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.

   5 min

8. 8.

   Prepare barbecue (medium-high heat). Sprinkle lamb all over with salt, pepper, and curry powder. Grill lamb until thermometer inserted lengthwise into lamb registers 130°F for mediumrare, about 15 minutes. Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.

   25 min

9. 9.

   Meanwhile, melt 2 tablespoons curry butter in heavy large skillet over medium heat; add vegetables and cook until heated through, stirring frequently, about 4 minutes. Season to taste with salt and pepper and additional curry butter, if desired. Rewarm sauce.

   5 min

10. 10.

    Divide vegetables among 4 plates. Divide lamb slices among plates. Drizzle sauce over lamb. Spoon gremolata over.

    5 min

11. 11.

    *Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.