Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

Ingredients

• 2.5 cups beef broth 
• 8  brussels sprouts halved
• 4 tablespoons butter divided ()
• 0.5 head cauliflower cored cut into bite-size florets
• 4 servings curry powder for sprinkling
• 2 cups cooking wine dry red
• 8 ounces fingerling potatoes ( 8)
• 1 teaspoon ginger fresh minced peeled
• 1.5 tablespoons mint leaves fresh thinly sliced
• 1.5 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 3  garlic cloves minced
• 1 teaspoon lemon zest finely grated
• 2.5 cups low-salt chicken broth 
• 1 teaspoon olive oil 
• 1 tablespoon onion minced
• 0.5 cup pinenuts toasted
• 2  lamb loins racks of
• 0.5 pound grapes red seedless stemmed
• 1 small onion red chopped
• 0.3 cup sugar 
• 0.5 cup verjus* or white

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• sieve
• grill
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

1. Heat oil in large saucepan over medium heat.
2. Add onion and garlic and cook until soft, stirring often, about 5 minutes.
3. Add wine and grapes. Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes.
4. 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.
5. Melt 1 tablespoon butter in medium skillet over medium-high heat.
6. Add onion, garlic, and ginger; sauté until soft, about 3 minutes.
7. Add curry powder and 3 tablespoons butter. Stir until melted and bubbling.
8. Remove from heat.
9. Preheat oven to 350°F.
10. Place potatoes on small baking sheet.
11. Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat. Roast until tender, about 25 minutes. Cool slightly.
12. Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.
13. Heat 2 teaspoons oil in large skillet over medium-high heat.
14. Add cauliflower and sauté until brown in spots, about 3 minutes.
15. Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
16. Transfer cauliflower to bowl with potatoes. Wipe skillet clean.
17. Add remaining 2 teaspoons oil to same skillet.
18. Add brussels sprouts and sauté until brown in spots, about 3 minutes.
19. Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
20. Transfer to bowl with cauliflower and potatoes. DO AHEAD:Curry butter and vegetables can be made 2 hours ahead.
21. Let stand separately at room temperature.
22. 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.
23. Preheat oven to 250°F.
24. Place grapes on rimmed baking sheet lined with parchment or foil. Roast until reduced in size by half, about 1 1/2 hours. Cool.
25. Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl. DO AHEAD: Gremolata can be made 1 hour ahead.
26. Let stand at room temperature.
27. Prepare barbecue (medium-high heat).
28. 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.
29. Transfer to work surface and let rest 10 minutes. Slice lamb crosswise into 1/2-inch-thick slices.
30. 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.
31. Divide vegetables among 4 plates. Divide lamb slices among plates.
32. Drizzle sauce over lamb. Spoon gremolata over.
33. *Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.