Directions:

Unroll boneless shoulder roast and lay flat. (If using chops, use a sharp knife to remove bones from chops and 'butterfly' them, making sure not to cut all the way through. Open chops and flatten.) Arrange lamb in a shallow dish. Rub with garlic and pepper. Spread with oil. Cover and refrigerate for up to 4 hours or overnight.

Preheat barbecue grill to medium-low. Place lamb on grill over indirect heat. For boneless shoulder, cover and slowly cook for 40 to 50 minutes, until lamb is tender, turning occasionally during cooking. Transfer to a cutting board and cut into diagonal slices. For boneless chops, cover and slowly cook for 20 minutes, until tender. Serve lamb accompanied with aioli.

Mustard and Fig Aioli

• 2 egg yolks
• 1 cup olive oil 250ml
• 2 Tbsp Dijon mustard 30ml
• 1 Tbsp Pommery mustard 15ml
• 1 tsp white wine vinegar 5ml
• 2 cloves garlic, minced
• 1/4 cup finely chopped dried figs 50ml
• 1 Tbsp chopped fresh thyme 15ml
• Salt and freshly ground pepper to taste

Place egg yolks in a medium bowl. Whisk yolks with mustards, garlic and vinegar. Slowly whisk in oil, in stream, until emulsified and mayonnaise-like. Stir in figs and thyme; season with salt and pepper to taste.

Serving Size: Makes 8 Servings