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



4 lamb chops

225 g butter, room temperature

2 tsp (10 ml) Rub/Seasoning

1 tbsp (15ml) 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) Tumeric

2 tbsp (30 ml) Fig preserves

pinch of Cayenne pepper


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

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 57°C/135°F for medium rare. Serve with Fig Mustard Aioli.

Serves 4


Aioli Instructions

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