Grilled Lamb with Curried Vegetables and Grape and Pine Nut Gremolata

Name: Grilled Lamb with Curried Vegetables and Grape and Pine Nut Gremolata
Yield: 4 Servings
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 3 garlic cloves, minced; 2 cups dry red wine; 1/2 pound stemmed seedless 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

By Stephanie Izard of Scylla in Chicago ILPhotographer Noel Barnhurst

August 31, 2007

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Recipe notes