- 1 small red onion, chopped
- 1/2 pound stemmed seedless grapes
- 2 1/2 cups low-salt chicken broth
- 4 tablespoons (1/2 stick) butter, divided
- 1 tablespoon minced onion
- 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
- 1/2 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
- 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.
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.
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.
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.
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.
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.
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 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.
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.