GRILLED LAMB WITH CURRIED VEGETABLES AND GRAPE AND PINE NUT GREMOLATA

GRILLED LAMB WITH CURRIED VEGETABLES AND GRAPE AND PINE NUT GREMOLATA image

Yield 4 servings

Number Of Ingredients 30

Ingredients

Sauce
1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups dry red wine
1/2 pound stemmed seedless red grapes
2-1/2 cups low-salt chicken broth
2-1/2 cups beef broth
CURRIED VEGETABLES
4 tablespoons (1/2 stick) butter, divided
1 tablespoon minced onion
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
1-1/2 teaspoons curry powder
8 ounces fingerling potatoes (about 8)
7 teaspoons olive oil, divided
1/2 head of cauliflower, cored, cut into bite-size florets
8 brussels sprouts, halved
GREMOLATA AND LAMB
1/2 cup verjus or 1/4 cup apple cider vinegar and 1/4 cup white grape juice
1/4 cup sugar
1/2 pound stemmed seedless red grapes
1/2 cup pine nuts, toasted
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons thinly sliced fresh mint
1 teaspoon finely grated lemon peel
1 teaspoon olive oil
1 garlic clove, minced
2 racks of lamb, meat cut from bones
Curry powder for sprinkling

Steps:

SAUCE: Heat oil in large caucepan 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. Can be made 3 days ahead. Cover; chill. VEGETABLES Melt 1 tblsp butter in med skillet over med-high heat. Add onion, garlic, and ginger; saute until soft, 3 mins. Add curry powder and 3 tblsp butter. Stir until melted and bubbling. Remove from heat. Preheat oven to 350F. Place potatoes on small baking sheet. Drizzle with 3 tsps oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 25 mins. Cool slightly. Cut potatoes crosswise into 3/4 in pieces; trans to med bowl. Heat 2 tsps oil in lrg skillet over med-hi heat. Add cauliflower and saute until brown in spots; 3 mins. Add 1/4 C water, cover and cook until tender, adding water as needed, about 3 mins longer. Trans cauliflower to bowl with potatoes. Wipe skillet clean. Add remaining 2 tsps oil to same skillet. Add brussels sprouts and saute until brown in spots. Add 1/4 C water, cover, and simmer until tender, adding more water by tblpspoonfuls as needed. Trans to bowl with cualiflower and potatoes. GREMOLATA AND LAMB: Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat to med-hi and boil until reduced to 1/4 cup, about 5 mins. Cool. Preheat oven to 250F. Place grapes on rimmed baking sheet lined with parchment or foil. Roast until reduced in size by half, about 1-1/2 hours. Cool. Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl.