Grilled Lamb with Curried Vegetables and Grape Pine Nut Gremolata

INGREDIENTS

• 8 ounces fingerling potatoes (about 8)
• 1/2 head of cauliflower, cored, cut into bite-size florets
• 2 cups dry red wine
• 4 tablespoons (1/2 stick) butter, divided
• 1 tablespoon minced onion
• Curry powder for sprinkling
• 1 tablespoon olive oil
• 1/2 cup verjus* or 1/4 cup apple cider vinegar and 1/4 cup white grape juice
• 1/2 pound stemmed seedless red grapes
• 2 1/2 cups low-salt chicken broth
• 8 brussels sprouts, halved
• 2 racks of lamb, meat cut from bones
• 1 teaspoon olive oil
• 1 teaspoon finely grated lemon peel
• 1 1/2 tablespoons thinly sliced fresh mint
• 1 small red onion, chopped
• 1/2 cup pine nuts, toasted
• 3 garlic cloves, minced
• 1 1/2 teaspoons curry powder
• 1/4 cup sugar
• 1 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 1/2 tablespoons chopped fresh parsley
• 2 1/2 cups beef broth
• 7 teaspoons olive oil, divided