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1
Bring your smoker to its appropriate cooking temperature.
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2
In a small bowl, mix together the lamb, oil, dill, nutmeg, and salt.
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3
Form the mixture into mini-meatballs, about 1/2 inch in diameter.
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4
Place the meatballs on a small grill rack, grill basket, or piece of heavy-duty foil.
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5
Transfer the meatballs to the smoker and smoke until cooked rare, about 25 to 35 minutes at a temperature of 225 F to 250 F.
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6
While the meatballs smoke, make the sauce.
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7
In a saucepan, warm the oil and butter over medium heat.
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8
Saute the onion and garlic briefly until the onion is soft.
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9
Stir in the flour.
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10
Add the milk about 1/2 cup at a time, stirring well after each addition.
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11
Spoon a few tablespoons of the milk mixture into the eggs, then whisk the eggs back into the milk mixture.
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12
Add the dill, salt, nutmeg, and white pepper.
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13
Continue cooking over medium heat just long enough to warm the sauce through, and reserve it.
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14
Preheat the oven to 350 F. Grease a 2-quart baking dish.
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15
Cook the penne according to the package directions and drain it.
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16
Spoon half the penne into the prepared dish and spread the meatballs evenly over it.
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17
Top with half of the artichokes and half of the cheese.
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18
Add the remaining pasta, and then the rest of the artichokes and cheese.
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19
Pour the sauce over the dish.
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20
Bake 40 to 50 minutes until the mixture is just firm and lightly browned.
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21
Serve hot.
