Grilled Lamb With Curried Vegetables And Grape And Pine Nut Gremolata

Image of Grilled Lamb With Curried Vegetables And Grape And Pine Nut Gremolata, Bon Appetit Magazine
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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 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

This Mediterranean Dish Is A Perfect Balance Of Sweet, Tart And Salty.

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