Grilled Lamb Chops with Marjoram Butter and Zucchini - Northern Michigan's News Leader

Grilled Lamb Chops with Marjoram Butter and Zucchini

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1 stick unsalted butter
1 scant Tbsp minced marjoram
1 medium garlic clove, finely grated
¾ tsp fresh lemon juice
kosher salt and freshly ground pepper
twelve 4-6 oz lamb rib chops
extra virgin olive oil, for brushing
2 medium zucchini-halved lengthwise, seeded and cut crosswise 1/2 " thick

In a small bowl mix 6 Tbsp 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 inside 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 Tbsp 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.