Recipes

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

1 Mins read
0
22
0
Share
Scroll to recipe
Share
Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

amanda

Equipment

  • - High-Heat Cast Iron Skillet

  • - Digital Instant Read Thermometer

  • - Grill Pan (with grill pattern)

  • - Spice Grinder

  • - Food Processor

  • - Measuring Cups and Spoons Set (Digital)

  • - Kitchen Timer or Stopwatch

  • - Silicone Tongs

  • - Non-Stick Baking Sheet

  • - Mandoline Slicer

  • - Precision Chef's Knife with Honing Steel

Ingredients

  • 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

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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.
9

Instruction 9

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.
10

Instruction 10

Divide vegetables among 4 plates. Divide lamb slices among plates. Drizzle sauce over lamb. Spoon gremolata over.
11

Instruction 11

*Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.
0
22
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *