Grilled Lamb Chops with Marjoram Butter and Zucchini

1. 1

   In a small bowl, mix 6 tablespoons of the butter with the marjoram, garlic and lemon juice.

2. 2

   Season the butter with salt and pepper.

3. 3

   Wrap the butter in a sheet of plastic wrap and shape into a log.

4. 4

   Twist the ends to seal and refrigerate until firm, 30 minutes.

5. 5

   Light a grill or preheat a grill pan.

6. 6

   Brush the lamb chops with olive oil and season with salt and pepper.

7. 7

   Grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, 6 minutes total.

8. 8

   Transfer the chops to a platter and immediately top each one with a slice of the marjoram butter.

9. 9

   In a large skillet, melt the remaining 2 tablespoons of plain butter.

10. 10

    Add the zucchini and a pinch each of salt and pepper and cook over high heat, tossing, until crisp-tender, 3 minutes.

11. 11

    Serve the lamb chops with the zucchini and the remaining marjoram butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.