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
1 stick unsalted butter, softened
1 scant tablespoon minced marjoram
1 medium garlic clove, finely grated
3/4 teaspoon fresh lemon juice
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
How to Make It
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.
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.
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.
Berried French Cabernet Franc.
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