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Butter-Rubbed Lamb Chops with Fig Mustard Aioli

Smoking Egg

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

  1. Set the EGG for direct cooking at 450°F/232°C.
  2. In a small bowl, mix all of the ingredients except for the lamb.
  3. Using the back of a spoon, smear half of the butter mixture onto the lamb chops.
  4. Place the lamb chops, butter side up, on the grid and grill for 2-3 minutes (adjust for thickness if needed).
  5. Flip the chops and smear the remaining butter mixture onto the other side.
  6. Grill for another 2-3 minutes or until the internal temperature reaches 135°F/57°C for medium rare.
  7. Serve with Fig Mustard Aioli.

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