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1
Heat oil in large saucepan over medium heat.
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2
Add onion and garlic and cook until soft, stirring often, about 5 minutes.
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3
Add wine and grapes.
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4
Simmer over medium heat until almost all liquid is evaporated, stirring occasionally, about 20 minutes.
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5
Add broths.
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6
Boil over medium-high heat until reduced to 2 scant cups, about 40 minutes.
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7
Strain into measuring cup, pressing on solids to release liquid; discard solids in strainer.
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8
Season with salt and pepper.
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9
DO AHEAD:Can be made 3 days ahead.
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10
Cover; chill.
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11
Melt 1 tablespoon butter in medium skillet over medium-high heat.
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12
Add onion, garlic, and ginger; saute until soft, about 3 minutes.
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13
Add curry powder and 3 tablespoons butter.
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14
Stir until melted and bubbling.
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15
Remove from heat.
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16
Preheat oven to 350F.
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17
Place potatoes on small baking sheet.
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18
Drizzle with 3 teaspoons oil, sprinkle with salt and pepper, and toss to coat.
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19
Roast until tender, about 25 minutes.
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20
Cool slightly.
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21
Cut potatoes crosswise into 3/4inch pieces; transfer to medium bowl.
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22
Heat 2 teaspoons oil in large skillet over medium-high heat.
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23
Add cauliflower and saute until brown in spots, about 3 minutes.
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24
Add 1/4 cup water, cover, and cook until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
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25
Transfer cauliflower to bowl with potatoes.
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26
Wipe skillet clean.
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27
Add remaining 2 teaspoons oil to same skillet.
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28
Add brussels sprouts and saute until brown in spots, about 3 minutes.
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29
Add 1/4 cup water, cover, and simmer until tender, adding more water by tablespoonfuls as needed, about 3 minutes longer.
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30
Transfer to bowl with cauliflower and potatoes.
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31
DO AHEAD:Curry butter and vegetables can be made 2 hours ahead.
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32
Let stand separately at room temperature.
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33
Bring verjus and sugar to boil in small saucepan, stirring until sugar dissolves.
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34
Reduce heat to medium-high and boil until reduced to 1/4 cup, about 5 minutes.
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35
Cool.
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36
Preheat oven to 250F.
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37
Place grapes on rimmed baking sheet lined with parchment or foil.
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38
Roast until reduced in size by half, about 1 1/2 hours.
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39
Cool.
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40
Mix syrup, grapes, pine nuts, and next 5 ingredients in medium bowl.
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41
DO AHEAD: Gremolata can be made 1 hour ahead.
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42
Let stand at room temperature.
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43
Prepare barbecue (medium-high heat).
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44
Sprinkle lamb all over with salt, pepper, and curry powder.
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45
Grill lamb until thermometer inserted lengthwise into lamb registers 130F for mediumrare, about 15 minutes.
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46
Transfer to work surface and let rest 10 minutes.
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47
Slice lamb crosswise into 1/2-inch-thick slices.
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48
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.
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49
Season to taste with salt and pepper and additional curry butter, if desired.
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50
Rewarm sauce.
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51
Divide vegetables among 4 plates.
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52
Divide lamb slices among plates.
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53
Drizzle sauce over lamb.
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54
Spoon gremolata over.
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55
*Tart juice made from unripened fruit, usually wine grapes; available at specialty foods stores and from igourmet.com.
