Butter Rubbed Lamb Chops With Fig Aioli

This is a great combination and brings a new ‘zip’ to lamb.

  • 4 lamb chops
  • 4 oz. butter, room temperature
  • Gourmet seasoning (1 tsp. each of oregano, garlic, thyme, basil) divided in two
  • 1 tbsp. fig preserves
  • pinch of fresh ginger, grated
  • 1/2 tbsp. soy sauce

Set the barbecue temperature for 450 degrees. In a small bowl, mix all the ingredients, using 1/2 of the spice mix (except lamb chops) and, with the back of a ladle, generously rub half of it on one side of the lamb chops.

Place the lamb, butter side up on the grill for 2-3 minutes. This will depend on the thickness of the chops. Flip them over and run the remaining butter on the chops. Grill until internal temperature reaches 135 degrees F.

Fig Aioli

  • 3 tbsp. Dijon mustard
  • 3 tbsp. mayonnaise
  • 1 tsp. turmeric
  • 2-3 tbsp. fig preserves
  • small pinch of cayenne pepper

Combine all the ingredients and mix very well.

A nice Merlot or Pinot Noir would go well with these. Serve with smashed baby potatoes and a fresh salad. YUM!

 

 

 

 

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