Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The butcher can bone the lamb for you. Ingredients:
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 |
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 |
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 |
Directions:
1. For sauce: 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.
2. For curried vegetables: 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.
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.
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.
5. For gremolata and lamb: 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.
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.
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.
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.
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.
10. Divide vegetables among 4 plates. Divide lamb slices among plates. Drizzle sauce over lamb. Spoon gremolata over.
11. *Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from .
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