Ingredients
- 4 lamb chops
- 4 oz (225 g) butter, room temperature
- 2 tsp (10 ml) Big Green Egg Classic Steakhouse Seasoning
- 1 tbsp (15 ml) fig preserves
- Pinch of ginger
- ½ tbsp (8 ml) soy sauce
Aioli Ingredients
- 3 tbsp (45 ml) German mustard
- 3 tbsp (45 ml) mayonnaise
- 1 tsp (5 g) turmeric
- 2 tbsp (30 ml) fig preserves
- Pinch of cayenne pepper
Instructions
Serves: 4
Method: Direct grilling
Equipment: Cooking grid
- Set the EGG for direct cooking at 450°F/232°C.
- In a small bowl, mix all of the ingredients except for the lamb.
- Using the back of a spoon, smear half of the butter mixture onto the lamb chops.
- Place the lamb chops, butter side up, on the grid and grill for 2-3 minutes (adjust for thickness if needed).
- Flip the chops and smear the remaining butter mixture onto the other side.
- Grill for another 2-3 minutes or until the internal temperature reaches 135°F/57°C for medium rare.
- Serve with Fig Mustard Aioli.
