Grill

I love grilled lemons, and I have been looking for new ways to use them. They provide the brightness of lemon juice, plus the deep bittersweet flavor of the charred lemon rind. I first put this recipe together to dress up some chicken and roast beef sandwiches, but I would use it on grilled meats and fish, mixed into to a grain salad with some feta, or on crostini with goat cheese. The mix of herbs is flexible (no need to go out and buy 5 different bunches!), but I like bright, fresh flavors in this dish, so I've stuck primarily with herbs that have those flavors. Don't be afraid to get the lemons good and charred - not only do you want that charred flavor, but you also want to make sure they're thoroughly cooked. <br />Balcony-less city dweller that I am, I have only tried this with a grill pan, but a real grill (with a grate fine enough to hold the lemon slices), George Foreman grill, or even a cast iron skillet would all probably work as well.

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