Butter-Rubbed Lamb Chops with Fig Mustard Aioli

Recipe from chef Linkie Marais. For more recipes, please visit LinkieMarais.com.


  • 4 lamb chops
  • 4 oz (225 g) butter, room temperature
  • 2 tsp (10 ml) Big Green Egg Classic Steakhouse Seasoning
  • 1 tbsp (15ml) fig preserves
  • Pinch of Ginger
  • 1⁄2 tbsp (8 ml) soy sauce


Set the EGG for direct cooking at 450°F/232°C.

In a small bowl, mix all of the ingredients together except for the lamb. With the back of a spoon, smear half of the butter mixture onto the lamb chops. Place the lamb chops with the butter side up on the grid for 2-3 minutes (depending on the thickness you may choose to have them on each side longer.) Flip the chops and then smear the rest of the butter onto the chops. Grill for another 2-3 minutes or until desired temperature is reached, about 135°F/57°C for medium rare. Serve with Fig Mustard Aioli.

Serves 4

Aioli Ingredients

  • 3 tbsp (45 ml) German mustard
  • 3 tbsp (45 ml) mayonnaise
  • 1 tsp (5 g) tumeric
  • 2 tbsp (30 ml) fig preserves
  • Pinch of cayenne pepper

Aioli Instructions

Combine all of the ingredients and mix very well; serve with the lamb chops.

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