BARREL SMOKED RACK OF LAMB WITH FIG MARMALADE AND GRILLED ARTICHOKES

Ingredients:

For the Lamb:

• 1 - 1½ – 2 lbs. Rack of lamb
• Olive oil
• 1 Tbsp. Rosemary chopped
• 1 Tbsp. Thyme chopped
• 2 or cloves Garlic Minced

For the Artichokes:

• 1 Tbsp. chopped fresh herbs such as rosemary, oregano, thyme
• 1/3 cup extra virgin olive oil
• 2 cloves garlic, cut in half (no need to peel)
• 1 bay leaf
• 1 lemon, cut into wedges
• 2 to 4 large globe artichokes
• Salt
  

PREPARATION: 

For the Lamb:

1. Light some Cowboy Hardwood Lump Charcoal and let burn for 10-15 minutes. 
2. Remove the rack(s) of lamb from the package and let rest until room temperature.
3. Combine rosemary, thyme, garlic and drizzle with olive oil until the mixture forms a loose paste consistency. Spread mixture evenly on whole rack of lamb, repeat for as many racks as you are cooking.
4. When your coals are prepared add about 4-5 Cowboy Hickory Smoking Wood Chunks on the top of the coals and wait about 6 minutes until the chunks begin to smoke. Place a hook in each end of the lamb and hang on the bars across the grill. Let cook for about 20 minutes. When the temperature of the lamb reaches about 100° remove from barrel and lather with Fig Marmalade. Place back on the hooks and cook to your desired doneness 0(125° for medium rare) about another 15-20 minutes.
5. Slice into individual portions.

For the Artichokes:

1. Prepare a large pot with a couple of inches of water at the bottom.
2. To prepare the artichokes, have lemon wedges ready and use scissors to snip away the pointy tips of the artichoke leaves. Cut the artichokes across the top ½ inch and in half lengthwise. As you cut the artichokes, rub the cut areas with juice from the lemon wedges to prevent the artichokes from turning brown from oxidation. Use a vegetable peeler to cut away the thick outer layer of the artichoke stems. Trim the stems to 2 inches from the base of the artichoke. Cut away the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.
3. Steam the artichokes: Heat the water in the large pot with a steamer rack on high. When it comes to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack, cover and steam for about 20-25 minutes or until the outer leaves come off easy.
4. Drizzle olive oil on both sides of the artichokes and season with salt & pepper. On a prepared grill over high heat.
5. Place the artichoke halves cut-side-down on the grill grates. Cover, and grill for 5 to 10 minutes per side, until you have nice grill mark on the cut sides of the artichokes.
6. Plate along with the lamb and lemon aioli or tzatziki, if desired and enjoy!