Grilled Lamb With Curried Vegetables And Grape Pine Nut Gremolata

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Ingredients for 4 servings

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 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

2 racks of lamb, meat cut from bones

Curry powder for sprinkling

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