Use roasted lemons as you would preserved lemons: Blend them into vinaigrettes, add them chopped to sauces, or stew them whole in your favorite tagine.
Ingredients
- 2 cups kosher or table salt
- 5 lemons, cut into thick rounds
- 1 handful fresh rosemary sprigs
- 1 handful fresh thyme sprigs
Instructions
Preheat oven to 425°.
Add salt to bottom of a baking dish or cast-iron pan.
Arrange lemon slices, rosemary, and thyme into the bed of salt. Roast for 20 to 25 minutes.
