Grilled Lamb Chops with Marjoram Butter and Zucchini

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

  • Active:
  • Total Time:
  • Servings: 4 to 6


  • 1 stick unsalted butter, softened
  • 1 scant tablespoon minced marjoram
  • 1 medium garlic clove, finely grated
  • 3/4 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground pepper
  • Twelve 4- to 6-ounce lamb rib chops
  • Extra-virgin olive oil, for brushing
  • 2 medium zucchini—halved lengthwise, seeded and cut crosswise 1/2 inch thick

How to make this recipe

  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.

  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.

  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.

Contributed By Photo © Tara Fisher Published August 2013

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484228 recipes/grilled-lamb-chops-marjoram-butter-and-zucchini 2013-12-06T23:30:06+00:00 Rachel Allen grilling-barbecuing|dinner-party|fathers-day|6|gluten-free|staff-favorite|weeknight-dinner august-2013 recipes,grilled-lamb-chops-marjoram-butter-and-zucchini 484228

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