Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

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

• 1 tablespoon olive oil

• 1 small red onion, chopped

• 3 garlic cloves, minced

• 475ml dry red wine

• 230g stemmed seedless red grapes

• 600ml low-salt chicken broth

• 600ml beef broth

• 60ml (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

• 230g fingerling potatoes (about 8)

• 35ml 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 teaspoon olive oil

• 1 garlic clove, minced

• 2 racks of lamb, meat cut from bones

• Curry powder for sprinkling

How to make Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.