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Grilled Lamb Chops with Marjoram Butter and Zucchini

  • Active:
  • Total Time:
  • 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.

KEY: Grilling/Barbecuing, Dinner Party, Father's Day, Gluten-Free, Staff Favorites, Dinner

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  • 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-with-marjoram-butter-and-zucchini 2013-12-06 Rachel Allen grilling-barbecuing|dinner-party|fathers-day|6|gluten-free|staff-favorite|weeknight-dinner august-2013 recipes,grilled-lamb-chops-with-marjoram-butter-and-zucchini 484228