Grilled Lamb Chops with Marjoram Butter and Zucchini

Grilled lamb chops are a timeless favorite, and when paired with herby marjoram butter and tender zucchini, they become a dish that’s both rustic and refined. The smoky char from the grill, the richness of the lamb, and the fragrant butter come together to create a meal that’s simple enough for a weeknight but elegant enough for entertaining.

Why You’ll Love This Recipe

This recipe checks all the boxes: it’s flavorful, balanced, and surprisingly easy. The lamb chops bring bold, juicy flavor, while the zucchini adds freshness and lightness to the plate. The marjoram butter is the finishing touch—herby, fragrant, and just the right amount of indulgent. You’ll love it because it’s quick, versatile, and restaurant-worthy without the fuss.

Nutritional Information (per serving)

Lamb is naturally rich in protein, iron, and essential vitamins, making it a nourishing choice for dinner. Paired with zucchini and a modest amount of butter, this dish feels hearty yet balanced. It’s also low-carb and keto-friendly, making it suitable for a wide variety of lifestyles. Knowing what’s in your food helps you enjoy it guilt-free.

• Calories: ~420
• Protein: 32 g
• Fat: 30 g
• Carbs: 6 g
• Rich in iron, zinc, and healthy fats
• Low-carb and keto-friendly

Time Breakdown

Great meals don’t have to take hours. This recipe is efficient and straightforward, with prep and cooking coming together in less than an hour. Most of the time is hands-off, letting you prepare sides, set the table, or just relax while the flavors build.

• Prep time: 15 minutes
• Marinating time (optional): 30 minutes
• Cooking time: 12 minutes
• Total time: ~1 hour

Ingredients You’ll Need

A handful of simple, high-quality ingredients is all it takes to make this dish shine. Lamb chops are the star, marjoram butter adds depth and fragrance, and zucchini balances the richness with freshness. Together, they create a complete, satisfying meal without overwhelming your grocery list.

• 8 lamb chops (about 1 inch thick)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt & freshly ground black pepper, to taste
• 2 medium zucchinis, sliced lengthwise

For the marjoram butter:

• 4 tbsp unsalted butter, softened
• 1 tbsp fresh marjoram, finely chopped (or 1 tsp dried)
• 1 tsp lemon zest
• Pinch of salt

Condensed Grocery Checklist

Sometimes it helps to see your shopping list at a glance. This recipe keeps it short and simple—you’ll only need a few essentials, most of which you may already have at home. This way, your trip to the market is stress-free and efficient.

• ✅ Lamb chops
• ✅ Olive oil
• ✅ Garlic
• ✅ Zucchini
• ✅ Butter
• ✅ Fresh marjoram
• ✅ Lemon

How to Make – Step by Step

Cooking lamb chops might sound intimidating, but it’s really straightforward with the right steps. A quick rub, a hot grill, and a simple herbed butter are all it takes. This method ensures tender, juicy chops with charred edges, perfectly complemented by smoky grilled zucchini.

1. Make the Marjoram Butter – Mix softened butter with marjoram, lemon zest, and salt. Set aside.
2. Prepare the Lamb – Pat lamb chops dry, rub with olive oil, garlic, salt, and pepper. Let rest for 30 minutes if time allows.
3. Grill the Lamb – Preheat grill to medium-high. Grill lamb chops 3–4 minutes per side for medium-rare, or to desired doneness.
4. Grill the Zucchini – Brush zucchini slices with olive oil, season with salt and pepper, and grill 2–3 minutes per side until tender and charred.
5. Serve – Plate lamb chops with zucchini and top with a pat of marjoram butter. Serve immediately.

Ingredient Swaps & Variations

Flexibility is key in home cooking, and this recipe is no exception. If you don’t have marjoram on hand, other herbs like rosemary or thyme work beautifully. Zucchini can be swapped for eggplant or asparagus. And if you like a little spice, a pinch of chili or paprika in the butter adds heat.

• Herb Swap – Try rosemary, thyme, or oregano in place of marjoram.
• Vegetable Alternatives – Use eggplant, asparagus, or bell peppers instead of zucchini.
• Spiced Butter – Add chili flakes or smoked paprika for a bolder butter.
• Citrus Twist – Swap lemon zest with orange zest for a sweeter note.

Serving Suggestions

Serve this dish with roasted potatoes, couscous, or a fresh green salad. For a Mediterranean flair, add a side of tzatziki or flatbread. A glass of red wine like Syrah or Cabernet Sauvignon pairs beautifully with the rich lamb.

Storing Tips

Lamb chops are best enjoyed fresh off the grill, but if you have leftovers, smart storage ensures they still taste great the next day. Refrigerating and reheating carefully keeps the meat juicy, while freezing gives you the option to save portions for a later meal.

• Refrigerate – Store leftovers in an airtight container for up to 3 days.
• Reheat – Warm gently in a skillet or oven at low heat to avoid drying out the lamb.
• Freezer Option – Freeze cooked lamb chops (without butter) for up to 2 months. Add fresh marjoram butter when reheating.

Chef’s Special Tips

Even simple dishes benefit from expert tricks. Bringing the lamb to room temperature, using a meat thermometer, and letting the meat rest are small steps that make a big difference. Following these tips helps guarantee that your lamb comes out tender, juicy, and flavorful every single time.

• Bring lamb to room temperature before grilling for even cooking.
• Use a meat thermometer—130°F (54°C) for medium-rare, 140°F (60°C) for medium.
• Always rest the meat for 5 minutes after grilling so juices redistribute.
• For deeper flavor, marinate lamb overnight with garlic, olive oil, and herbs.

Conclusion

Grilled Lamb Chops with Marjoram Butter and Zucchini is a dish that proves simple ingredients can create extraordinary flavors. With juicy lamb, smoky zucchini, and aromatic butter, it’s a balanced meal that feels luxurious without being complicated. Perfect for summer evenings, weekend dinners, or anytime you want to bring a little elegance to the table.

FAQs