© Tara Fisher
Active Time
25 MIN
Total Time
1 HR
Yield
Serves : 4 to 6

Sweet, floral marjoram is Rachel Allen’s favorite herb with grilled lamb, but this infused butter is as delicious with steak or meaty fish. Slideshow: Fast Lamb Chop Recipes

How to Make It

Step 1    

In a small bowl, mix 6 tablespoons of the butter with the marjoram, garlic and lemon juice. Season the butter with salt and pepper. Wrap the butter in a sheet of plastic wrap and shape into a log. Twist the ends to seal and refrigerate until firm, 30 minutes.

Step 2    

Light a grill or preheat a grill pan. Brush the lamb chops with olive oil and season with salt and pepper. Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, 6 minutes total. Transfer the chops to a platter and immediately top each one with a slice of the marjoram butter.

Step 3    

In a large skillet, melt the remaining 2 tablespoons of plain butter. Add the zucchini and a pinch each of salt and pepper and cook over high heat, tossing, until crisp-tender, 3 minutes. Serve the lamb chops with the zucchini and the remaining marjoram butter.

Suggested Pairing

Berried French Cabernet Franc.

You May Like