Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata
Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Heat oil in large saucepan over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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 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.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.