GRILLED LAMB WITH CURRIED VEGETABLES AND GRAPE PINE NUT GREMOLATA

facebook share image   twitter share image   pinterest share image   E-Mail share image



Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata image

Provided by Stephanie Izard

Categories     Garlic     Herb     Lamb     Potato     High Fiber     Backyard BBQ     Dinner     Pine Nut     Curry     Cauliflower     Red Wine     Fall     Grill/Barbecue     Brussels Sprout     Grape     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 30

Sauce:
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

Steps:

  • 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 igourmet.com.

jonathan and riley
[email protected]

This recipe was amazing! The lamb was cooked to perfection and the vegetables were roasted to perfection. The gremolata was the perfect finishing touch. I will definitely be making this again.


Asaah Romanick
[email protected]

The lamb was a little dry, but the vegetables were delicious. I think I will try using a different cut of lamb next time.


Shaukat Tassawar
[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. The lamb was tender and juicy, and the vegetables were roasted to perfection. I will definitely be making this again.


Destinee Lovgren
[email protected]

I'm not a huge fan of lamb, but this recipe was delicious. The meat was cooked perfectly and the vegetables were flavorful. The gremolata was a nice touch of brightness. I would definitely recommend this recipe.


Husin Rabi
[email protected]

This recipe was a bit time-consuming, but it was definitely worth it. The lamb was fall-off-the-bone tender and the vegetables were perfectly roasted. The gremolata added a nice pop of flavor. I will definitely be making this again.


Zaid Alijutt
[email protected]

I loved this recipe! The lamb was cooked perfectly and the vegetables were flavorful. The gremolata was the perfect finishing touch. I will definitely be making this again.


Jhangir Awan
[email protected]

The lamb was a little dry, but the vegetables were delicious. I think I will try using a different cut of lamb next time.


ankita rai
[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious. The lamb was tender and juicy, and the vegetables were roasted to perfection. I will definitely be making this again.


Habib Mangi
[email protected]

I'm not a huge fan of lamb, but this recipe was delicious. The meat was cooked perfectly and the vegetables were flavorful. The gremolata was a nice touch of brightness. I would definitely recommend this recipe.


Muhammed Mohsin
[email protected]

This recipe is a bit time-consuming, but it's definitely worth it. The lamb was fall-off-the-bone tender and the vegetables were perfectly roasted. The gremolata added a nice pop of flavor. I will definitely be making this again.


Ndey Jobe
[email protected]

I made this dish for a dinner party and it was a huge success! Everyone loved it. The lamb was cooked perfectly and the vegetables were roasted to perfection. The gremolata was the perfect finishing touch.


kasun Kasun
[email protected]

This is the best lamb recipe I've ever tried. The meat was so tender and juicy, and the flavors were amazing. I will definitely be making this again.


King OF Masum
[email protected]

The lamb was a little dry, but the vegetables were delicious. I think I will try marinating the lamb next time.


Lance Souhrada
[email protected]

I love this recipe because it's so versatile. I've made it several times now and it's always been a hit. I've substituted different vegetables and even tried разных types of lamb. It always turns out great.


Ayanda Ayo
[email protected]

This is a great recipe for a special occasion meal. The lamb was cooked to perfection and the vegetables were flavorful. The gremolata added a nice touch of brightness and acidity. This dish is definitely a keeper!


Afsar Ansari
[email protected]

This lamb dish was a hit! The flavors of the curry and the gremolata complemented each other perfectly, and the combination of textures between the tender lamb, crunchy vegetables, and pine nuts was divine. I highly recommend this recipe.