What else can I do with preserved lemons?
I have a batch of preserved lemons (cut in half and packed in salt and spices) clogging up my pantry shelf. So far I've used them to punch up fish and shellfish dishes, but I'm getting bored. Do you have any creative ways to use preserved lemons?
Your thread got me thinking about my jar of lemons. Made up a dish tonight - it was excellent! Wash & trim asparagus. Place in a baking dish. Mince a preserved lemon (rind & inner mush) place in a bowl. Add freshly ground pepper & a good olive oil, stir. Pour over asparagus & roll the spears around til well covered. Let marinate for 1/2 hr. or so. Roast at 450 for maybe 12 min., removing from oven & turning several times. This was great hot & at room temp. This is going on the rotation as a quick side for company - can prep well ahead & have it ready fast. Make more than you think you will need. I made enough for 4 (was planning on leftovers) and 2 of us devoured it.
My lemons have a bit of salt - didn't rinse them. It ended up being just right in the finished dish. Served with lamb chops, garlic mashed potatoes & broiled tomatoes.
i used to work at a restaurant that made charmoula all the time...it's a morrocan mixture of parsley, cilantro, cumin, and preserved lemon. It goes exceptionally well with shrimp and lamb and I've used it as a spread on sandwhiches by itself and with a little mayo.
We would make it in large batches and, like pesto, store it with a coating of olive oil on top to prevent browing. A quick check of epicurious led to the recipe below. If you did make the recipe and plan to keep it in the fridge, i would advise leaving out the lemon juice, as this browns herbs; Instead, put in preserved lemon and add a squirt of lemon juice to it when you use it.
Charmoula from Bon Apetit
1 tablespoon cumin seeds
1 garlic clove, minced
1 1/4 cups finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
toast cumin in dry pan; Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper.
I use the juices that form in salad dressings, marinades, etc. My favorite way to roast a chicken, now, is to rub the insides and outside of a chicken with the juices, along with garlic, herbs and salt, and put a few of the lemons inside the cavity. Yum. And I love to chop up the lemons themselves and add them to couscous or salads made of grains and vegetables.
They go really well with meats, too. If you do a lamb and couscous, serve the lemons (I like to finely chop them first) to top the meat with. Also, lemon and beef is surprisingly nice. A tenderloin roast that is rubbed with a heavy garlic goes nicely with a parsley and minced preserved lemon confit.