Grilled Lamb Chops with Marjoram Butter and Zucchini

© Tara Fisher

Grilled Lamb Chops with Marjoram Butter and Zucchini

  • ACTIVE: 25 MIN
  • SERVINGS: 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.


  1. 1 stick unsalted butter, softened

  2. 1 scant tablespoon minced marjoram

  3. 1 medium garlic clove, finely grated

  4. 3/4 teaspoon fresh lemon juice

  5. Kosher salt

  6. Freshly ground pepper

  7. Twelve 4- to 6-ounce lamb rib chops

  8. Extra-virgin olive oil, for brushing

  9. 2 medium zucchini—halved lengthwise, seeded and cut crosswise 1/2 inch thick

  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.