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Servings: Serves 4

Cook Time: 110 minutes

Prep Time: 25 minutes


3 each Fresh Lemon
1 each Lemon, cut into 6 wedges
1/2 cup Extra virgin olive oil
2 lb Hannaford Inspirations Lamb Loin Chops
2 tablespoon Dried oregano
1/2 teaspoon Salt
1/2 teaspoon Black pepper, freshly ground


1. Grate zest of two of the lemons into a medium bowl. Squeeze juice from 2 1/2 lemons, reserving remaining half lemon, and add to zest, along with olive oil. Mix well, then pour into a large resealable bag. Add lamb chops and seal bag, turning to coat lamb with marinade. Marinate 1 hour at room temperature or up to three hours in refrigerator.
2. Prepare a medium-hot grill. Remove lamb chops from marinade and dust generously with oregano. Grill 3 to 4 minutes per side for rare and 5 to 6 minutes for medium rare, or until desired doneness. Remove when done and place on a serving platter tented with foil or in a warm oven (200 F) to rest, about 10 minutes.
3. To serve, spoon any juice from the platter over chops and squeeze juice of remaining 1/2 lemon over them, sprinkle with salt and pepper, and serve immediately, garnished with lemon wedges.
Source: Hannaford fresh Magazine, May - June 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 797 kcal (39%)
Calories from Fat 549 kcal (0%)
Total Fat 61 g (93%)
Saturated Fat 19 g (95%)
Cholesterol 207 mg (69%)
Sodium 491 mg (20%)
Total Carbohydrates 14 g (4%)
Dietary Fiber 8 g (32%)
Protein 67 g (111%)
Vitamin A 36 IU (0%)
Vitamin C 86 mg (143%)
Calcium 109 mg (2%)
Iron 12 mg (20%)

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