Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

Ingredients for Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

• 1 colher de sopa de azeite de oliva

• 1 small red onion, chopped

• 3 dentes de alho, picados

• 475ml dry red wine

• 230g stemmed seedless red grapes

• 600ml low-salt chicken broth

• 600ml beef broth

• 4 tablespoons (1/2 stick) butter, divided

• 1 tablespoon minced onion

• 1 dente de alho, picado

• 1 teaspoon minced peeled fresh ginger

• 1 1/2 teaspoons curry powder

• 230g 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 60ml apple cider vinegar and 60ml white grape juice

• 60ml sugar

• 230g stemmed seedless red grapes

• 80g 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 colher de chá de azeite de oliva

• 1 dente de alho, picado

• 2 racks of lamb, meat cut from bones

• Curry powder for sprinkling

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.

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 45ml butter. Stir until melted and bubbling. Remove from heat.

Preheat oven to 177°C. 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.

Heat 2 teaspoons oil in large skillet over medium-high heat. Add cauliflower and sauté until brown in spots, about 3 minutes. Add 60ml 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 60ml 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.

Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves. Reduce heat to medium-high and boil until reduced to 60ml , about 5 minutes. Cool.

Preheat oven to 121°C. 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. DO AHEAD: Gremolata can be made 1 hour ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Sprinkle lamb all over with salt, pepper, and curry powder. Grill lamb until thermometer inserted lengthwise into lamb registers 54°C for mediumrare, about 15 minutes. Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.

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.

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

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

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