Hickory Smoked Lamb Sirloin Steaks With Rosemary and Garlic 

The lamb, twice baked stuffed potatoes and drop biscuits were all seasoned with the delightful flavors of rosemary with a hint of garlic and cheese.

Ingredients:
4 lamb sirloin steaks
½ cup finely chopped fresh rosemary
Minced garlic, to taste
Salt and pepper to taste
Olive oil (I use garlic/rosemary flavored oil)

Directions:
Drizzle olive oil on both sides of the lamb and season with rosemary, garlic, salt and pepper. Use your fingers to work the seasoning into the meat. Place it into the refrigerator for at least an hour.

Preparing Grill: Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this.



(Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

These hickory smoked twice baked potatoes are stuffed with sweet onion, garlic, Velveeta cheese, and rosemary. They are smoky rich, creamy and full of flavor. A big plus is that you can make them ahead of time, filled anyway you can dream of.

Ingredients:
1 large baking potato
3 Tbsp. sour cream
¾ cup shredded Velveeta cheese
3 Tbsp. sweet onion, minced
1½ Tbsp. finely chopped fresh rosemary
1 Tbsp. minced garlic
salt and pepper to taste

Directions: Potatoes
Wash your potato and poke some holes in it with a knife or fork so it will not explode when you put it into the microwave.

Coat with olive oil and put it into the microwave for 5-7 minutes.

Let cool enough to handle.

Cut in half length wise, using a spoon, scoop the insides out into a bowl. Add the remaining ingredients into the bowl with the scooped out potato.

Using a fork mash the potato and mix until smooth. 

Pack the potato mixture back into the potato skins and pile it high and tight. You’re set…

Cooking Directions:
Place potatoes on the warming rack or a cool spot of the grill. (Every grill has one.) They’ll take a little longer to cook than your meat or chicken. So let them hang out in the smoke about 5 minutes before the meat goes on.

Check your hickory making sure you have plenty loaded on. Place the lamb over direct heat for about 5 minutes per side. Keeping in mind that if they are not ready to turn they will be sticking to the grill, just give it a little more time and you will be able to turn them easily.

Pull them off when cooked to taste, at 5 minutes per side they will be medium rare.

Give everything a spray of the Worcestershire mix now and then.

I was really surprised with the biscuits; they were really light and fluffy with the delicate flavor of rosemary with just a hint of garlic and cheese. They were wonderful.

I wanted something to go with the meat and potatoes and this is what I came up with. The kids came over the next day and found them. Let me just say that there are no more.

Ingredients:
Drop Biscuits 2 cups Bisquick
1 cup shredded Velveeta cheese
2 Tbsp. minced garlic
3 Tbsp. melted butter
1 cup of milk
3 Tbsp. finely chopped fresh rosemary

Directions: Drop Biscuits
Mix the dry ingredients in a mixing bowl.  
Using a fork, mash the cheese into smaller pieces to help it mix during cooking.  

Add the milk and butter, mix until smooth.
Then spoon onto a sheet pan. (Place foil onto the sheet pan for easier clean up)

Bake at 450 for 10-12 minutes.

For added flavor when the biscuits are done brush the tops of them with melted butter and garlic.

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to suit your taste.

Take it and run with it…
Enjoy,
Ken & Patti