Roasting lemon slices

[Karen/NoCA]

My latest love is roasting lemon slices in a little evoo until the juices caramelize and the edges brown. I put these in a jambalaya I made last week....heaven.

Even if used as a garnish they are so pretty.

[GeoCWeyer]

Well Done. they look delicious!

[Robin Garr]

Sounds interesting, Karen, but does the caramelization make them enough sweeter to balance the acidity? I just don't think I'd enjoy biting into a wedge of raw lemon, unless maybe a Meyer lemon.

[Jenise]

Not Karen, but yes it does. And it tames the bitterness; the caramel flavor is just fantastic. I'm a fan, too!

[Matilda L]

Now, they look delightful. I can just picture some of these heaped onto a crispy-roasted chicken breast - perhaps some rosemary and garlic flavours in the chicken, too. Must try this very soon.

How about orange slices? Do you give them the treatment too?

[Karen/NoCA]

Sounds interesting, Karen, but does the caramelization make them enough sweeter to balance the acidity? I just don't think I'd enjoy biting into a wedge of raw lemon, unless maybe a Meyer lemon.

Actually the lemon is no longer raw Robin. While cooking they release their juices and it take a few minutes for the juice to cook down. What you are left with it what you see in the picture, caramelized yummyness. Ina Garten has a Tuscan Roasted chicken that is spatchcocked. I think she calls for grilling it but we roast it and it has whole lemon halves roasted along side the chicken. I love, love that recipe, you can squeeze the juice over the checken when served but I just love sucking it out, when it is just the two of us, of course. If company is present, I am more ladylike!