Apricot Pistachio BBQ Grilled Rack of Lamb

Season the lamb with salt and pepper. Place rack of lamb in a large resalable plastic bag. Whisk garlic, yogurt, oil, lemon juice, lemon zest, and apricot preserve in a small bowl. Spread the marinated on lamb rack. Seal bag pressing out excess air; turn to coat. Refrigerate lamb overnight.

Set grill for medium-high, indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Remove lamb from bag and place lamb over direct heat and cook, turning and moving to cooler part of grill as needed to avoid flare-ups, until browned all over, 8–10 minutes.

Move lamb to cooler part of grill (indirect heat). Cover grill and cook lamb, turning occasionally, until an instant-read thermometer inserted into the center registers 125°F for medium-rare, about 15 minutes longer.

Let lamb rest 10 minutes. Coat the meat with roasted pistachio nuts. Cut into individual chops.

As your cutting and trimming the baby artichoke hearts place them in a bowl filled with cool lemon water to prevented browning and oxidization.

Cut the hearts in half. Place the baby artichoke hearts over a steamer and cook for 10 mins, or until fork tender.

Mix baby artichoke hearts in a bowl with butter, salt and chopped dill to taste. Enjoy!

Yield: 4 servings.

Clean and prepare veggies: trim beets and cut in half. Trim carrots and cut in half. Cut turnip in quarters.

Place the veggies in a heat safe glass oven-baking dish. Drizzle veggies with sunflower oil and season with Herb de Provence (or your favorite seasoning). Sprinkle with kosher salt and fresh cracked pepper. Mix the veggies to incorporate and distribute the ingredients evenly.

Roast veggies in oven at 385ºF for 20-25 mins; or until caramelized and cooked through. Stir veggies as needed to ensure balanced cooking and browning.

Yield: 4 servings.