donderdag 12 februari 2009

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

You will need some time for this one!


1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, minced
2 cups dry red wine
1/2 pound stemmed seedless red grapes
2 1/2 cups low-salt chicken broth
2 1/2 cups beef broth

Curried vegetables:
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

Gremolata and lamb:
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


For sauce:
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.

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

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