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