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  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    12 minutes


4 lemons, 1 reserved and cut into wedges
1/2 cup Extra virgin olive oil
2 lb. 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 degrees 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 Facts
Servings Serves 4
Base Nutrients
Calories 580 kcal (29%)
Calories from Fat 378 kcal (0%)
Total Fat 42 g (65%)
Saturated Fat 9 g (45%)
Cholesterol 150 mg (50%)
Sodium 450 mg (19%)
Total Carbohydrates 5 g (2%)
Dietary Fiber 2 g (8%)
Protein 48 g (80%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a