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Butter-Rubbed Lamb Chops with Fig Mustard Aioli


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


Ingredients for Lamb Chops

4 lamb chops
4 oz (225 g) butter, room temperature
2 tsp (10 ml) Dizzy Gourmet® Cosmic Cow SeasoningTM 1 tbsp (15ml) fig preserves
Pinch of Ginger
1⁄2 tbsp (8 ml) soy sauce

Method for Lamb Chops

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.

Ingredients for Aioli

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

Method for Aioli

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

Serves 4