Grilled Lamb With Curried Vegetables And Grape Pine Nut Gremolata

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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

Description

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