Remove lamb chops from refrigerator and let them come to room temperature.
Place fig in a small saucepan just cover with water. Bring to boil. Reduce heat and simmer for 15 minutes. Let cool in water.
Once fig is cool enough to handle, chop roughly on cutting board. With the side of a chef's knife smash the fig adding a little sea or kosher salt to help bring the fig to a paste consistency.
Once the fig is pasted, combine the fig, butter, bread crumbs and coconut until well incorporated.
Roll the crust between two sheets of plastic wrap to about 1/8" thick and freeze for about 10 minutes.
Start your grill on high. Sear lamb on both sides for about 3 minutes a side. Remove lamb form the grill and cut pieces of the crust to fit atop the lamb chops.
Broil on high until the crust is nicely brown. Let rest about 5 minutes. Garnish with toasted coconut, if desired.
Important to let lamb come to room temperature for at least 15-20 minutes, so that they cook more evenly.Lamb is best not overcooked. We cook to medium rare. 125°F / 52°CLeftovers can be refrigerated for 3-4 days.Reheat in microwave, until hot.Do not freeze.